1-Preheat oven to 425F: Preheat oven to 425F.
2-Slice zucchini: Slice zucchini: First, removes stems from zucchinis and carefully use a mandoline to slice into 1/8 inch thin pieces (lengthwise). If using a knife, carefully try to slice them as close to 1/8 inch as possible.
3-Salt and quick-bake zucchini: Salt and quick-bake zucchini: Then lay zucchini noodles flat on a baking tray and dust with salt to help “sweat” excess moisture from noodles for about 5 minutes. Then bake zucchini for 1 minute (this helps soften them to roll properly and removes even more moisture). Remove from oven and thoroughly pat dry with a paper towel. Note: if zucchini slices are thicker (especially if sliced by hand and not with a mandoline slicer) you may have to bake them for several minutes.
4-Mix ricotta filling ingredients: Mix ricotta filling ingredients: in a bowl, stir together ricotta, 1/2 cup Parmigiano Reggiano, chopped basil, chopped oregano, minced garlic, egg, and salt & black pepper.
5-Prepare baking dish: Prepare baking dish: in a large baking dish or casserole dish, spread 1/2 cup (or more if needed) of tomato sauce. Set aside.
6-Fill and roll-up zucchini: Fill and roll-up zucchini: Overlap two zuccchini slices to create one larger piece. Spread 1 Tablespoon of ricotta filling evenly over zucchini noodles, then gently roll up. Place the fold of the rollatini on the bottom to prevent it from unrolling. Arrange in baking dish with tomato sauce and repeat until noodles and ricotta filling are used up.
7-Add sauce & cheese: Add sauce & cheese: Then spoon 1-2 Tablespoons of tomato sauce over top of each rollatini. Add mozzarella and 1/2 cup parmesan cheese over top. Then bake uncovered for 25-30 minutes, or until cheese is browned and zucchini is cooked. Serve with fresh basil and enjoy!