Prep your oven and pan: Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish and spread a thin layer (about 1 cup) of marinara on the bottom.

Slice the zucchini: Trim ends and slice lengthwise into thin, even planks about 1/8 inch thick. A mandoline works best; a sharp knife will do. Aim for 18–22 slices.

Salt and rest: Lay slices on a sheet pan or towels. Sprinkle lightly with salt and let sit 10–15 minutes to draw out moisture. Pat dry very well on both sides.

Optional pre-cook for sturdier rolls: Brush slices with a little olive oil. Grill or sear in a hot skillet 1–2 minutes per side until flexible, or microwave in batches for 60–90 seconds. Pat dry again. This helps prevent watery sauce.

Make the filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, minced garlic, Italian seasoning, chopped herbs, a pinch of red pepper flakes, 1/2 teaspoon salt, and black pepper. Mix until creamy and spreadable.

Assemble the roll ups: Lay a zucchini slice flat. Spread 1–2 tablespoons of ricotta filling along the length, leaving a small border. Roll from the narrow end into a neat spiral. Place seam side down in the sauced baking dish. Repeat with remaining slices.

Add sauce and cheese: Spoon remaining marinara over and around the rolls. You want them mostly covered but not swimming. Sprinkle the remaining 1/2 cup mozzarella on top, plus a little extra Parmesan if you like.

Bake: Cover loosely with foil (tent it so cheese doesn’t stick) and bake 20 minutes. Remove foil and bake 10–15 minutes more, until the cheese is melted and bubbly and the zucchini is tender.

Rest and serve: Let the dish rest 5–10 minutes to set. Top with fresh herbs and more Parmesan. Serve 3–4 roll ups per person with a green salad or garlic bread.