Preheat your oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.

In a mixing bowl, combine the ricotta, mozzarella, and parmesan cheeses along with a pinch of salt and pepper. Blend until smooth and creamy.

Take a zucchini slice, place a spoonful of the cheese mixture at one end, and roll tightly, securing with a toothpick if needed. Repeat until all strips are rolled.

In a baking dish, spoon a layer of marinara sauce on the bottom. Arrange the rollatini in a single layer on top.

Cover with the remaining marinara sauce and sprinkle any extra cheese on top. Bake for 30-35 minutes until cheese is bubbly and golden brown.

Let the rollatini cool for a few minutes before serving. Optionally, garnish with freshly chopped herbs.