Slice the zucchinis into thin strips using a knife or with a mandolin. The mandolin makes it much easier. The number of slices will depend on the size of your zucchini but you should get 6-8 slices PER zucchini.

Place the zucchini strips on paper towels and sprinkle salt on top. After 15 minutes, turn them over and repeat. This will sweat out moisture.

After  30 minutes have passed, squeeze the zucchinis to remove the rest of the water. 

While the zucchini slices are sweating prepare the sauce and filling.

Place a skillet on medium-high heat.

Add the ground beef to the skillet and break up with a spatula.

Season the ground beef with black pepper and a pinch of kosher salt.

Cook until the beef is no longer pink.

Add in the garlic cloves and saute for 30 seconds or until the garlic is fragrant.

Drain the fat off the ground beef and pour the jar of tomato sauce into the ground beef. Stir to combine and remove from the heat.

Preheat the oven to 400 degrees F.

In a medium bowl, combine fresh minced spinach, ricotta cheese, 1 cup of mozzarella cheese, shredded Parmesan cheese, and egg.

Stir to combine.

Spread a ladle full of sauce to the bottom of a 9x13 baking dish. Spread the sauce over the bottom of the dish.

Spread 1-1/2 teaspoon of the ricotta mixture onto each zucchini and roll up and place in the baking dish. 

Spread the rest of the sauce on top of the rolls and sprinkle with the remaining 1/2 cup of mozzarella cheese.

Bake for 30 minutes or until the cheese is completely melted and is bubbling. 

Serve immediately and enjoy!