Step 1

Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

Step 2

Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.

Step 3

Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

Step 4

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.

Step 5

Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.

Step 6

Roll up slices and arrange them each seam side down in the prepared dish.  Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.

Step 7

Bake 20 minutes, or until the cheese is hot and melted.