Peel zucchini if desired (optional).

Using a mandolin or sharp knife, cut zucchini lengthwise into paper thin slices.

Place in a bowl and sprinkle with salt.

Very gently rub the salt over the zucchini and allow to sit for a few minutes to soften.

Place spinach in a bowl and sprinkle with a pinch of salt. Massage until spinach is wilted and reduced to less than half its original volume.

Squeeze out excess liquid before assembling. Save liquid for a soup or salad dressing base.

To assemble, lay zucchini strips on plate or cutting board and layer with sauce, cheese, and spinach.

Roll lengthwise.

Drizzle with a bit of the nut cheese thinned with water to get a salad dressing consistency.

Serve right away. Place any leftovers in an airtight container in the fridge.