Instructions:

Preheat your oven to 425°F. Slice the zucchinis lengthwise into 1/8 inch thin pieces using a mandoline or sharp knife.

Lay the zucchini slices flat on a baking tray, sprinkle with salt, and bake for 1-10 minutes to help remove excess moisture. Keep an eye on them to avoid overcooking.

After baking, remove the zucchini slices from the oven and pat them dry with a paper towel to eliminate any remaining moisture.

In a mixing bowl, combine the ricotta cheese, 1/4 cup of the parmesan cheese, mozzarella cheese, chopped basil, chopped oregano, minced garlic, egg, salt, and black pepper. Mix until well combined.

Spread 1 tablespoon of the ricotta filling evenly over each zucchini slice. Overlap two slices slightly to create a larger piece for rolling.

Carefully roll each zucchini slice from one end to the other and place the rollatini seam-side down in a baking dish.

Spread 1/2 cup of tomato sauce on the bottom of the baking dish, then arrange the rollatini on top. Spoon an additional 2 tablespoons of tomato sauce over each rollatini.

Sprinkle the remaining mozzarella and parmesan cheese on top of the rollatini, and bake uncovered for 25-30 minutes, or until the cheese is golden brown and the zucchini is cooked through.

For the best results, consider using fresh herbs instead of dried ones to enhance the flavor of your filling. Additionally, high-quality tomato sauce or marinara can make a significant difference in taste.

If you're short on time, feel free to prepare the rollatini in advance and refrigerate them until you're ready to bake; just let them come to room temperature before placing them in the oven. Enjoy your cooking!