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Preheat oven to 425F
Add olive oil and garlic to an 11 inch skillet and warm over medium heat. Once the garlic is golden brown, add the tomatoes, ½ tsp salt and ¼ tsp pepper. Continue to cook over medium heat for 5 minutes then stir in the basil, remove from heat and set aside.
To a medium size bowl, add ricotta or cottage cheese, ¼ cup grated parm, lemon zest, parsley, ½ tsp salt, ¼ tsp pepper, egg and mix to combine.
Criss cross 2 zucchini ribbons as shown. Add 2 tsp of the ricotta mixture to the center where they intersect then, starting with bottom layer, fold the zucchini flaps towards the center moving clockwise. Repeat with remaining zucchini ribbons.
Remove about ⅓ cup of the basil tomato sauce from the pan. Add the zucchini ravioli to the pan. Top with the reserved sauce + remaining ¼ cup grated parm and bake on the middle rack for 15 minutes.