Zucchini Rollatini

Ingredients

• (12 ounce each) zucchinis, sliced lengthwise into 18 (1/8-inch-thick) planks
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon kosher salt, divided
• 1 cup whole-milk ricotta cheese, patted dry
• 1 large egg, lightly beaten
• 3 tablespoon chopped fresh basil, plus more for garnish
• 2 teaspoon chopped fresh oregano
• 2 teaspoon grated lemon zest
• 1 teaspoon ground black pepper
• 2 garlic cloves, grated
• 6 ounce whole-milk mozzarella cheese, shredded (about 1 1/2 cups), divided
• 2 ounce Parmesan cheese, grated (about 1/2 cup), divided
• Cooking spray
• 2 cups jarred marinara (such as Rao’s®), divided

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