Start by slicing the zucchini into 1/8” thick planks using a sharp mandoline or slicer for uniformity. Sprinkle the slices generously with salt and let them rest in a colander for 1 hour.

In a large skillet over medium-high heat, cook the Italian sausage until it’s browned and crispy, approximately 7-10 minutes.

In a mixing bowl, combine the ricotta cheese, grated Parmesan, fresh herbs, garlic powder, black pepper, and a pinch of salt. Stir until well blended.

In a saucepan over medium heat, warm the marinara sauce, adding smoked paprika as it heats. Allow the sauce to simmer for about 5 minutes.

Lay out the zucchini planks in a “+” shape. Spoon cheese filling and sausage into the center of each plank and fold the edges over to encase it.

Spread a thin layer of marinara sauce in a baking dish. Arrange zucchini roll-ups seam-side down in a single layer, topping with more sauce and mozzarella.

Cover with foil and bake in a preheated oven at 375°F for 30 minutes. Remove foil, sprinkle remaining mozzarella, and bake for an additional 15 minutes.

Let the dish cool for about 5-10 minutes, then cut into squares and serve warm.