Soak just over a cup of almonds in water for at least two hours.
Meanwhile, to make the bruschetta salsa, gently mix all the ingredients in a medium bowl, and let sit for a couple hours, alongside the soaking almonds.
After a couple hours (or more) have passed, drain and rinse the almonds, and remove the skin from the almonds so that you have raw, soaked almonds without the skin. You can also try to find peeled raw (or balanced) almonds, but they still need to be soaked for at least two hours.
Place almonds and all the remaining ricotta ingredients, except for the parsley, into a food processor. Process for several minutes until it turns into the consistency of ricotta cheese. You will need to pause the processor a couple times to scrape the sides with a rubber spatula and make sure the mixture is well blended. Just at the end of processing, add the parsley and process for another 10 seconds or so until the parsley is well mixed without being completely pulverized.
Preheat a griddle to medium high. Place each zucchini slice on the griddle and sear, flipping over a few times, until both sides are browned, and the slices are soft and pliable enough to roll up without breaking. You should be able to do this without oil, but if you want, you can lubricate the griddle with a little virgin coconut oil or avocado oil.
Now preheat the oven to 350°F and make your rolls. While the zucchini is still warm, place each zucchini slice on a flat surface. Spread about a tablespoon (or more) of the cheese over each zucchini slice. Then, put a layer of baby spinach leaves, about 3 leaves per slice. Then, spread about a tablespoon of tomato sauce (more or less) over the spinach leaves. You will have zucchini slices layered with cheese, zucchini, and tomato sauce, in that order.
Sprinkle a little sea salt and pepper over the slices if you'd like. Gently roll up each slice. The fillings will push out to the end a little. Just do your best to seal the end and if some spinach is sticking out at the outside end of the roll, gently press it against the roll so it is sealed.
Place each roll, open ends up, in a baking dish and bake in the preheated oven for about 15-20 minutes. You don't want to incinerate the rolls, just warm them through to the center of each roll. When the rolls are totally warmed through, place them on top of the bruschetta salsa, or topped with the bruschetta salsa, it's up to you. Enjoy immediately!