Preheat the oven to 400°F (200°C) and gather all ingredients.

Slice zucchini into thin strips and sprinkle with salt, letting them rest for 20 minutes.

Pat zucchini strips dry and place them on a wire rack. Bake for 10 minutes.

Brown the Italian sausage in a frying pan over medium heat and let it cool slightly.

Mix cooled sausage with ricotta, parmesan, garlic powder, basil, parsley, egg, salt, and pepper in a large bowl.

Spread half of the marinara sauce at the bottom of a casserole dish.

Take a zucchini strip and place a tablespoon of filling at one end, rolling it tightly. Place seams down in the dish.

Pour remaining marinara sauce over the rolls and top with mozzarella cheese.

Bake for 20-25 minutes until the cheese is golden and bubbly.

Let sit for a few minutes before serving hot.