Cut off the ends of the zucchini. Use a mandolin to slice the zucchini lengthwise into thin sheets, 1/4 inch (6.35 mm) thick.

Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.

Roast zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.

Meanwhile, in a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt to taste if needed. Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8×8 square glass casserole dish (this one is the perfect size). Reserve the remaining sauce for later. Set aside.

Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, egg, and Italian seasoning.

Arrange the zucchini slices in a single layer on a large cutting board. Pat dry with paper towels to soak up any extra water or oil.

Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with a tablespoon of mozzarella. Roll up tightly and place sideways into the baking dish. Repeat with all the zucchini slices.

Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining sauce, then 1/2 tablespoon (7.05 g) of mozzarella.

Bake for about 10 minutes, until the cheese on top is melted. Garnish with fresh basil.