Slice the zucchini into long thin slices. Use either a mandoline or slice thinly with a knife. Set the slices aside on a kitchen towel or paper.
Filling
Place a heavy pan on medium heat, add the oil and heat until it shimmers.
Add the chopped shallot and and cook until translucent.
Add salt, chilli flakes and garlic powder and stir until all combined.
Add the kale and cook until wilted, stirring constantly.
Remove from heat and set aside.
Puree the soaked cashews with 3-4 Tablespoons of water until it becomes a thick paste, adding more water a little at a time as needed. Remove the cashew creme and set aside in a medium size bowl.
Puree the onion and greens mixture into a thick paste. Pour it into the cashew creme and stir. Add the nutritional yeast and lime juice and mix well until all combined.
Assembling the Dish
Spread half the marinara sauce on the bottom of an oven safe casserole dish.
Spread the cashew and kale creme onto each zucchini slice, roll them up and place them side by side in the baking dish with the open side facing the bottom.
Pour the remaining marinara sauce on top of the zucchini rolls.
Option to sprinkle almond flour or vegan cheese on top.
Bake in a preheated oven for 30 minutes, or until the zucchini is tender.