Step 1

Preheat oven to 350F.

Step 2

Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.

Step 3

Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.

Step 4

Spray a skillet with cooking spray and set over medium heat.

Step 5

Add spinach to the skillet and cook for 2 minutes, or until wilted.

Step 6

Remove spinach from skillet and let cool for a couple minutes.

Step 7

In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.

Step 8

Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.

Step 9

Roll up and transfer to the prepared baking dish, seam-side down.

Step 10

Repeat with remaining zucchini and ricotta mixture.

Step 11

Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.

Step 12

Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.

Step 13

Garnish with basil ribbons.

Step 14

Serve.