Slice 3 medium zucchini lengthwise into 1/8-inch thick ribbons using a mandoline slicer. Lay the ribbons across paper towels in a single layer and sprinkle 1 teaspoon of kosher salt evenly over both sides. Let the salted ribbons sit at room temperature for exactly 15 minutes. You will see large beads of moisture surface on the green skin and pale flesh as the salt extracts excess liquid. (I tried skipping this step on my first attempt, the dish turned into a watery soup in the oven. Salting is non-negotiable!) Thoroughly pat each strip completely dry with clean paper towels, pressing down firmly to remove all surface moisture. Squeezing out this moisture keeps the vegetable structure firm so your rolls don't collapse.

In a medium bowl, combine 15 ounces of whole milk ricotta cheese, 1/2 cup of grated parmesan cheese, 1 large egg, 2 minced garlic cloves, and 1/4 cup of chopped fresh basil. Stir vigorously with a wooden spoon for 60 seconds until smooth. The mixture should look pale ivory with green specks and hold its shape on a spoon without dripping. Smell the sweet garlic and fresh basil blending into the rich dairy base. The egg binds the dairy during baking so the filling sets clean rather than running out into the pan.

Spread 1 cup of marinara sauce across the bottom of a 9x13 ceramic baking dish. Lay 2 dry zucchini strips on your cutting board overlapping slightly lengthwise to form a wider base. Scoop 2 tablespoons of cheese filling onto one end of the strip and roll it tightly toward the other end. Place the finished roll seam-side down in the sauced dish, repeat with remaining strips, and top with 1 cup of shredded mozzarella cheese. You should see 12 to 14 neat green spirals lined up closely in the red sauce with white shredded cheese scattered over top.

Transfer the dish to a preheated 375°F oven and bake uncovered for 25 minutes. Watch for the marinara sauce to bubble rapidly around the edges and the cheese to melt fully. Switch oven to broil high for 2 to 3 minutes until the cheese shows golden-brown spots and smells toasted. (I left my second test batch under the broiler for 5 minutes and scorched the tops, keep your eye on it!) Rest the dish for 10 minutes off heat so the cheese sets before serving cleanly.