Set the oven temperature to 400°F, or 200°C. Grease a baking dish lightly and coat the bottom with roughly ½ cup marinara sauce.

Using a vegetable peeler or mandoline, cut zucchini lengthwise into thin strips.

Combine the ricotta, Parmesan, garlic, Italian seasoning, salt, and black pepper in a bowl.

Cover each zucchini strip with a thin coating of the ricotta mixture. Add a small amount of mozzarella.

Place each tightly rolled zucchini strip in the baking dish, seam-side down.

Lightly coat the roll-ups with the leftover marinara sauce.

Add a large amount of the leftover Parmesan and mozzarella on top.

Bake for 20 minutes with a loose foil cover.

After taking off the foil, bake the cheese for an additional 8 to 10 minutes, or until it is golden, bubbling, and slightly browned.

Serve hot, garnished with fresh parsley.