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Preheat oven to 425 degrees.
Thinly slice the zucchini using either a mandoline or vegetable peeler. Lay the slices flat on a paper towel lined counter and sprinkle with salt. Let sit at least 15 minutes to allow the moisture to escape. Then pat dry.
In a medium bowl, combine ricotta, spinach, basil, parsley, red pepper flakes, egg, parmesan and half of the mozzarella. Season with salt and pepper.
Coat the bottom of a 9x13 or similar sized baking dish with ¾ of the tomato sauce.
Arrange two zucchini ribbons side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini (I like to use a cookie scoop). Roll up and place seam-side down in the baking dish. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then sprinkle with the remaining mozzarella.
Bake, uncovered, for 20-25 minutes.