Step 1

Preheat oven to 425° and position racks in upper and lower thirds of oven.

Step 2

Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each. Use a mandolin slicer to get them ultra-thin, if possible.

Step 3

Toss the zucchini in ¼ tsp olive oil, and kosher salt and pepper to taste in a large bowl. Arrange the zucchini in a singel layer on 2 rimmed baking sheets.

Step 4

Bake the zucchini, turning once, until tender, about 10 minutes total.

Step 5

Meanwhile, combine 2 tbsp. mozz and 1 tbsp. parm in a small bowl. Mix egg, ricotta or cottage cheese, spinach, garlic, and the remaining 6 tbsp. mozz and 2 tbsp. parm and ¼ tsp. ground black pepper and 1/8 kosher salt in a medium bowl.

Step 6

Spread ¼ cup marinara in an 8-inch square baking dish. Place 1 tbsp. of the ricotta (or cottage cheese) mix near the bottom of the strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining ½ cup marinara sauce and sprinkle with the reserved cheese mixture. Sprinkle Italian seasoning on top.

Step 7

Bake the zucchini until the cheese is bubbly, about 20 minutes. Sprinkle with more Italian seasoning, if desired, right before serving.