Begin by thinly slicing and salting your zucchini strips. Trim off each end the zucchini and either using a very sharp knife or a mandolin, slice zucchini in long strips about ⅛ an inch thick.

Place on a baking sheet lined with paper towels and sprinkle salt over each strip. Allow to sit for an hour. You will see beads of water form on the zucchini.

Preheat oven to 400 degrees F.

In a skillet, brown italian sausage, breaking it up with a wooden spoon as you go. Once cooked through, add it to the bottom of your baking dish. Pour marinara sauce over top.

In a medium sized bowl, combine ingredients for ricotta filling, including ricotta cheese, ¾ cup shredded mozzarella cheese, grated parmesan, egg, minced garlic, salt, and italian seasoning. Mix until completely incorporated.

Once the zucchini strips have released their water, gently wipe down with a clean paper towel to remove excess salt and water.

Place one zucchini slice on your work space and add a scoop of the ricotta mixture (around ¼ cup). Gently roll up and then place it into the baking dish nestled on top of the red sauce. Repeat the process until all of the zucchini slices and ricotta filling are used up.

Top with remaining mozzarella cheese and bake uncovered for approximately 25 minutes.

Remove from oven and enjoy!