2 large zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1 cup your favorite bottled marinara sauce
1 large egg
2/3 cup part skim ricotta cheese
1/2 cup grated Romano cheese
1/4 cup chopped basil
1 tsp garlic powder
1 cup shredded mozzarella
Preheat the oven to 400 F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. 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. Season both sides of the zucchini with salt, lay out on paper towels and put a layer of paper towels on top. let sit 20 minutes. In a medium bowl, beat the egg then mix together with ricotta, Romano, basil, garlic powder, salt and pepper. Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
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. Bake 15 minutes, remove foil and bake another 5 minutes or until the cheese is hot and melted.