Wash the zucchini and cut off the ends.
Using a mandolin, carefully slice the zucchini lengthwise.
Lay the zucchini slices out on baking pans lined with paper towels. Sprinkle lightly with salt on both sides. Allow to rest for 15 minutes to sweat out extra moisture.
Meanwhile, in a medium bowl, mix the ricotta, Parmesan, egg, basil and some salt and pepper. Blend until well combined. Preheat the oven to 400ºF.
Pour 1 cup of marinara into the bottom of an oven safe skillet and spread evenly.
Press another layer of paper towels on top of the zucchini to remove the moisture, and spread approximately 1 tbsp ricotta mix along each slice, and sprinkle with 1 tbsp mozzarella and roll up each slice. Place them standing up in the skillet, like little zucchini soldiers.
Spoon the remaining 1 cup of marinara on top of the zucchini rolls and sprinkle with the remaining mozzarella cheese.
Place the skillet in the oven to bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
Serve warm with some nice crusty bread.
