Finely mince garlic and chop fresh basil and parsley. In a mixing bowl, blend ricotta, egg, Parmesan, herbs, garlic, salt, and pepper until smooth.

Trim the ends and slice zucchini into thin 1/4-inch ribbons. Roast in a preheated oven at 400°F for about 8 minutes until tender.

Heat olive oil in a skillet. Sauté sliced mushrooms for 5-7 minutes until golden brown.

In a baking dish, combine sautéed mushrooms with tomato sauce and red pepper flakes. Stir well to combine.

Assemble roll-ups by placing ricotta filling on zucchini ribbons and rolling them tightly. Place seam-side down in the sauce.

Sprinkle shredded mozzarella over the top. Bake at 400°F for 10-15 minutes until cheese is melted.

Let cool for a few minutes and serve warm.