Slice the zucchini into thin slices using a sharp knife or mandolin. You want the slices to be thin so that they are easy to roll around the ricotta filling.
Place in a large baking sheet in a single layer then drizzle with olive oil and season with salt.
Place in the oven and roast for 10 minutes in a hot oven until the zucchini has softened.
Remove from the oven and pat dry with paper towels.
To make the filling, stir together the ricotta, grated mozzarella cheese, Parmesan, herbs, garlic and lemon zest and a squeeze of lemon juice in a medium bowl. Season with salt and pepper.
Place two slizes of zucchini on a chopping board in front of you then add a one to two teaspoons of filling and roll into a tight roll.
Pour the tomato sauce into the bottom of a baking dish and add the zucchini involtini.
Top with mozzarella cheese then cover with foil and bake for 15 minutes. Uncover and bake for another 5-10 minutes until the cheese has melted and the sauce is bubbling.
Remove from the oven, garnish with fresh basil and serve.