1. Preheat oven to 400 degrees F.
2. Line a baking sheet with paper towels. Lay zucchini in a single layer, sprinkle with salt and let stand 15 minutes. This will draw the moisture from the zucchini to prevent it from getting soggy when cooking.
3. In a medium bowl, combine ricotta, parmesan, egg, basil, and garlic. Season with salt and pepper, to taste.
4. Spread 1  cup tomato sauce onto the bottom of a large cast-iron pan
5. To make your roll-ups, Spread approx. 1 tablespoon ricotta mixture along each zucchini slice. Roll up and place in your baking dish facing up (if you’re having troubles keeping the roll-ups closed, lay them on their side with the end of the roll-up facing down)
6. Pour the remaining sauce over top of the roll-ups and sprinkle with mozzarella cheese
7. Bake for 20-25 minutes, until heated through. Turn the oven to broil and cook an additional 3-4 minutes to get the cheese bubbly and golden brown.

TIP:

Swap zucchini for eggplant for a different twist!