Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Slice the zucchini lengthwise into thin strips (about ⅛ inch thick). A mandolin slicer ensures uniform thickness.

Lay the zucchini slices on the baking sheet and lightly sprinkle with salt. Let them sit 10 minutes to draw out moisture.

Pat the zucchini dry with paper towels to remove excess water.

Spray with olive oil and pre-roast the slices in the oven for 8–10 minutes until softened. This makes them pliable for rolling.

Remove from the oven and let them cool for 2–3 minutes.

Spread a thin layer of sugar-free marinara on each zucchini strip.

Sprinkle mozzarella and parmesan evenly over the marinara layer.

Place a slice or two of pepperoni at one end of each strip (optional).

Sprinkle garlic powder, onion powder, Italian seasoning, pepper, and a touch of salt.

Gently roll each zucchini strip from one end to the other. If needed, use a toothpick to hold the roll in place.

Arrange the rolls upright on a parchment-lined baking sheet.

Bake the zucchini rolls for 10–12 minutes or until the cheese is fully melted and bubbly.

For extra crispiness, broil for 1–2 minutes at the end.

Remove from the oven and allow to cool slightly before serving.

Garnish with fresh basil or parsley.