Zucchini:

1. Lay zucchini slices flat on a tray and lightly sprinkle with salt (do not over-salt). Let sit for 30 minutes to draw out moisture.
2. Pat zucchini slices dry with paper towels and brush off any excess salt.

Pesto:

1. In a blender or food processor, combine all ingredients except oil. Pulse until blended.
2. Slowly add oil until a thick paste forms. Adjust consistency if needed.

Cheese Filling:

1. In a mixing bowl, combine ricotta, mozzarella, and egg until smooth.

Zucchini Roll Assembly

1. Spread 2 tablespoons of cheese filling onto each zucchini slice.
2. Add 1 tablespoon of pesto in a line down the centre of the cheese filling.
3. Roll zucchini slices tightly and set aside.

Layering in Baking Dish:

1. Spoon 1/3 cup marinara sauce into the bottom of an au gratin dish.
2. Place 3 zucchini rolls on top of the sauce.
3. Drizzle 2 tablespoons marinara over the rolls and sprinkle ¼ cup mozzarella.
4. Cover and refrigerate until service.

Storage:

1. Store assembled, covered zucchini rolls in the refrigerator at ≤4 °C / 40 °F.

Service:

1. Remove cover and bake at 400 °F for 15 minutes or until heated through.
2. Broil for an additional 2 minutes to lightly brown the cheese on top.
3. Garnish each portion with a fresh basil sprig and a drizzle of olive oil.