2 medium zucchinis
1 cup low-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray.
Trim the ends off the zucchinis and slice them lengthwise into thin strips using a mandoline slicer or a sharp knife. Aim for slices that are about 1/8 inch thick.
In a mixing bowl, combine the low-fat ricotta cheese, grated Parmesan cheese, chopped fresh basil, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Take each zucchini slice and spread a thin layer of the cheese mixture evenly over the surface.
Carefully roll up each zucchini slice and place them seam-side down on the prepared baking sheet.
Once all the zucchini rolls are assembled, lightly coat the tops with non-stick cooking spray.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the edges are slightly golden brown.
While the zucchini rolls are baking, heat the marinara sauce in a small saucepan over medium heat until warmed through.
Once the zucchini rolls are done, remove them from the oven and serve immediately with the warm marinara sauce for dipping.
Nutrition Information (per serving, makes 4 servings):
Calories: 132
Total Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 17mg
Sodium: 464mg
Total Carbohydrate: 11g
Dietary Fiber: 3g
Sugars: 6g
Protein: 11g
Note: Nutritional values are approximate and may vary depending on specific ingredients used.