Prep the Zucchini:

Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise into thin strips (about 1/8 inch thick) using a mandoline or sharp knife. Lay them on a paper towel, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture. Pat dry.

Make the Filling:

In a bowl, combine ricotta, Parmesan, egg, garlic, Italian herbs, salt, and pepper. Mix until smooth and creamy.

Assemble the Rollups:

Spread a spoonful of ricotta filling on each zucchini strip. Roll up tightly and place seam-side down in a baking dish with a thin layer of marinara sauce on the bottom.

Bake:

Spoon the remaining marinara over the rollups and sprinkle with mozzarella. Bake uncovered for 20 minutes, until bubbly and golden.

Serve:

Let cool slightly before serving. Enjoy warm!