Preheat oven 400 degrees. Line rimmed sheet pan with parchment paper and set aside.

Trim ends off zucchinis (or yellow squashes) and slice in half width wise.

Insert skewer, lengthwise, through the center of each zucchini.

Starting at one end of the zucchini, use a small knife positioned at a slight angle toward the opposite end. Turn zucchini while cutting through to the skewer, making a spiral, until the whole piece is sliced. Repeat with remaining zucchini. Transfer to clean sheet pan and set aside.

In small bowl, mix to combine breadcrumbs, hemp seeds, nutritional yeast, salt, pepper, basil, garlic powder and lemon zest. Transfer picture to large platter of plate.

Gently pull zucchini spirals apart slightly and spray liberally with oil spray to coat.

Roll spirals into crumb mixture to coat, spooning some in between each spiral.

Evenly separate coated spirals on sheet pan and lightly spray tops with more oil.

Bake 15 minutes. Remove and carefully turn spirals over and continue baking for an additional 15 minutes. If spirals look a little dry, lightly coat with more oil for the last 15 minutes of baking.

While spirals roast, prepare the drizzle sauce. In food processor or blender, puree tomato sauce, roasted peppers, harissa, olive oil and salt. Adjust seasonings as desired. Warm sauce before serving with hot zucchini spirals.