• Wash your hands

Prepare Zucchini Slices

• Slice zucchini, lengthwise (1/4 inch thick x 4 inches long and 2 inches wide). Slice 24 slices.
• Lay zucchini slices on baking rack to allow them to "weep"
• Preheat oven to 375F.
• Place 1 cup of Marinara sauce in the bottom of a 13 x 9 inch baking pan.

Prepare Filling

• Place ricotta and mozzarella cheeses in a medium bowl and gently combine them.
• Add egg, basil and oregano, salt and pepper. Mix until well combined.

Assemble Zucchini Rolls

• Lay 4 of the zucchini slices on a cutting board. Top each with 1 - 1/2 Tbsp. of the ricotta mixture. Sprinkle with ~ 1 Tbsp. spinach and gently roll the zucchini. The cheese will help it stick together.
• Place each zucchini roll with one of the open ends up and one on the sauce in the baking dish. Nestle them close to each other to help keep them in rolls.
• Repeat with the remaining zucchini slices until the baking pan is filled.
  
• Top with remaining 2 cups of sauce, getting sauce in between the rolls and drizzled on top.
• Cover pan tightly with tin foil and bake for at least 30 minutes, or until zucchini is softened and cheese has melted.