Prep the zucchini “noodles.” Use a mandoline or a sharp knife to slice zucchini lengthwise into thin planks. Aim for about 1/8 inch thick so they bend without breaking.

Draw out excess moisture. Lay slices on paper towels, sprinkle lightly with salt, and let sit 10 minutes. Pat dry. For extra insurance, quickly grill or pan-sear slices 1–2 minutes per side, then cool.

Cook the turkey. Heat olive oil in a skillet over medium. Add onion and cook 3 minutes until softened. Stir in garlic for 30 seconds. Add ground turkey, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook until browned, 5–7 minutes, breaking it up.

Stir in a bit of sauce. Add 1/2 cup marinara to the turkey to moisten and bind. Simmer 2 minutes, then remove from heat and cool slightly.

Make the cheese filling. In a bowl, combine ricotta, Parmesan, egg, a pinch of salt, and black pepper. Mix until smooth.

Assemble the roll ups. Spread a thin layer (about 1/2 cup) of marinara on the bottom of a 9x13-inch baking dish. On a board, lay 2 overlapping zucchini slices to make a wider strip. Spread with 1 tablespoon ricotta mixture, top with 2 tablespoons turkey, then sprinkle a pinch of mozzarella. Roll from the short end and place seam-side down in the dish. Repeat with remaining slices.

Top and bake. Spoon remaining marinara over the roll ups. Sprinkle with the rest of the mozzarella and a little extra Parmesan.

Bake at 375°F (190°C) for 20–25 minutes. Cheese should be melted and bubbly, and the zucchini tender but not mushy. If you like golden tops, broil 1–2 minutes at the end.

Rest and garnish. Let the dish rest 5–10 minutes so the rolls set. Finish with chopped basil or parsley. Serve warm.