Preheat the oven to 350°F. Prepare a loaf pan by spreading ¼ cup of marinara sauce evenly over the bottom of the dish.
Place ½ cup of raw walnuts into the bowl of a food processor. Pulse a few times until the walnuts are chopped. Alternatively, roughly chop them using a sharp kitchen knife. Set aside.
Place the drained and rinsed white beans, fresh basil, and vegan parmesan into the empty bowl of a food processor. Process until the mixture is smooth (or slightly chunky depending on preference) and comes together in a ball.
Lay out 4 of the zucchini ribbons and spread each with 1½ tbsp of ricotta mixture.
Roll up the zucchini ribbons and gently place, vertically, into the baking dish (see pictures above). Continue filling the zucchini ribbons with the ricotta until your dish is full.
Sprinkle the chopped walnuts on the zucchini roll ups. Top with 1-1½ cups of marinara sauce. Make sure that the each zucchini roll up is covered with sauce.
Place a rimmed baking sheet over the dish (or cover with foil) and carefully place in the oven. Bake for 20 minutes then remove the covering and bake for an additional 15 minutes.
Allow the rolls ups to sit for 10 minutes before scooping out and serving. Top with additional vegan parmesan cheese and fresh basil if desired.