Preheat your oven to 375°F (190°C).

In a large bowl, combine the grated zucchinis and salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.

In another bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, black pepper, and basil until well combined.

Add the squeezed zucchini to the cheese mixture and stir until fully incorporated.

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Take a spoonful of the zucchini mixture and place it on a slice of parchment paper or directly on a clean surface. Flatten it into a rectangle about 1/4 inch thick.

Roll the zucchini mixture tightly, starting from one end, to form a roll. Place the roll seam-side down in the baking dish. Repeat with the remaining mixture.

Once all rolls are in the dish, cover them with the remaining marinara sauce and sprinkle with extra mozzarella cheese if desired.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Allow to cool for a few minutes before serving.