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Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Lightly salt the zucchini ribbons and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
In a medium bowl, combine the ricotta cheese, grated parmesan, and egg. Season with dried Italian seasoning, salt, and black pepper, mixing until smooth.
Spread a small spoonful of the ricotta mixture onto one end of each zucchini ribbon. Carefully roll them up tightly to form compact cylinders.
Roll each zucchini cylinder in the breadcrumbs until fully coated. Arrange the rolls on the baking sheet and bake for 15–20 minutes until the exterior develops a beautiful, crispy golden-brown crust.
Remove from the oven and instantly garnish with fresh rosemary sprigs. Use a pair of tongs to transfer the steaming, creamy-filled rolls onto a gray serving plate to enjoy immediately.