1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Using a mandoline or sharp knife, slice the zucchinis lengthwise into 1/8-inch thick strips. Lay them out on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat dry. This step helps prevent watery rolls.
3. In a medium bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Stir until smooth and creamy—this mixture is the heart of your filling.
4. Spread ½ cup of marinara sauce evenly over the bottom of the prepared baking dish.
5. Lay one zucchini strip flat and spoon about 2 tablespoons of the ricotta mixture at one end. Carefully roll it up, tucking the filling inside. Place the roll seam side down in the baking dish. Repeat with the remaining zucchini slices and filling.
6. Once all rolls are snug in the dish, spoon the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella cheese.
7. Cover the dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
8. Let the rolls cool for about 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor.

I often make this recipe on a Sunday afternoon, turning it into a family event. My kids love helping me roll the zucchini, and it’s a wonderful way to get them excited about eating their veggies. Plus, the aroma wafting through the kitchen always draws my husband in early from his weekend projects!