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Cut the zucchini in thin lines, put them on a baking paper and sprinkle some salt and olive oil over them
Bake them for 10 minutes at 180 degrees
For the ricotta filling, mix the ricotta, chives and basil thinly cut and add salt, pepper and olive oil to taste
When the zucchini are baked, put one tablespoon of filling at the end of the zucchini line and roll it up
On a plate that goes in the oven, put the tomato sauce and the zucchini rolls, sprinkle the shredded mozzarella over them
Bake for 20 minutes at 200 degrees Celsius until they are golden