Place the zucchini slices onto a baking sheet lined with parchment paper, sprinkle some olive oil over the zucchini, and bake for 30 minutes at 200C/400F. When they are done let them cool until it’s safe to handle them.
In a mixing bowl combine the ricotta, parmesan cheese, the mozzarella, the Italian seasoning, and the egg.
Add 2 tablespoons of the tomato sauce to the bottom of a baking dish.
Fill each zucchini slice with 1 tablespoon of the cheese filling, roll them up, and place in the baking dish on top of the tomato sauce. Continue until all the zucchinis are done and the baking dish is full with the roll-ups.
Scoop a teaspoon of the tomato sauce on top of each zucchini roll-up, followed by a little bit of the basil leaves and lastly add some more grated mozzarella cheese onto the roll-ups.
Bake for 15 to 20 minutes.
Remove from the oven and let the roll-ups cool a bit before plating them.
