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Drizzle zucchini with olive oil and season with sea salt + black pepper. Lay flat on a baking sheet and bake at 200°C for 5 minutes, or until tender. Remove from oven and set aside.
In a large bowl, combine ¼ cup mozzarella, parmesan, pecorino, egg, spinach, garlic powder, and salt; mix well.
Pour ¼ cup sauce into the bottom of an 8 x 8 pan. Using your hands, place 1 tablespoon cheese mixture at the end of a zucchini ribbon and carefully roll it up; place in pan and repeat until the pan is full. Top with remaining marinara sauce and mozzarella.
Bake for 10 minutes, or until warm and bubbly.