• Preheat oven to 400 degrees F.

Salting the Zucchini (to release excess water)

• Line a large rimmed baking sheet with two layers of paper towels. Place zucchini slices side by side on the paper towels. Sprinkle with salt (½ teaspoon per pound of zucchini).
• Place two more layers on top and repeat until all the zucchini slices are on the baking dish and finish with a double layer of paper towels.
• Place a second baking sheet on top and an object on top to press it down slightly.
• Allow to sit for 10-15 minutes for the liquid to be released.

Making the filling

• Heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray and add the baby spinach and garlic.
• Saute to wilt the spinach and until the garlic is fragrant (3-4 minutes). Remove from heat and allow to cool slightly.
• In a large bowl combine the low fat ricotta cheese, egg, parmesan cheese, chopped basil, chopped Italian parsley and the spinach garlic mixture. Season with salt and pepper. Stir to fully combine.

Assembling the Roll Ups

• Pour ¾ cup of the marinara sauce into a 9-inch baking dish.
• Place two paper towels on your work surface. Remove one of the zucchini slices from the paper towel and add to the fresh paper towels.

  Dab the top with another fresh paper towel.
• Spread 1 tablespoon of the ricotta mixture over the length of the zucchini slice. NOTE: I find it easiest to do this with clean hands.
• Sprinkle with 1 teaspoon of the mozzarella cheese.
• Starting at one end roll the zucchini slice up. Place seam side facing the edge of the baking dish. NOTE: after the first row the roll ups will support each other.
• Repeat until all the filling has been used.

Bake

• Spoon the remaining ½ cup of marinara sauce over the top of the roll ups and sprinkle with the remaining mozzarella cheese.
• Bake for 25-30 minutes until the zucchini is cooked through and golden on top.