Cut the zucchini in half length-wise. Place one half cut-side down and slice the half into thin, 1/8 inch slices. You should be able to get about ten to twelve thin slices. Don’t worry if they are too thin. They are going to get rolled up so nobody will know. If the slices end up too thick, you can carefully trim a little off so it will be more flexible.

In a medium mixing bowl, combine shredded carrot, chopped spinach, chopped onion, garlic, salt, pepper, crushed red pepper, Italian seasoning, ½ cup shredded mozzarella, and ricotta. Mix to combine.

Preheat the oven to 375 degrees F. Line a baking dish with two cups of marinara sauce and set off to the side.

Lay a slice of zucchini out on a work surface. Spread about a tablespoon of the filling along the length of the zucchini. Roll the zucchini from the thinner end to the wider end. Lay the roll seam-side down into the baking dish with marinara. Continue this process until all slices have been rolled.

Cover the rolls with the remaining shredded mozzarella and the drizzle of olive oil.

Bake the rolls for 35 to 40 minutes until the cheese is golden and the zucchini is tender.