Preheat the oven to 400˚F.
Slice the zucchini into 1/8-inch thick strips (about 3mm) using a vegetable peeler, mandolin, or knife.
Lay the zucchini strips in a single layer on a clean kitchen towel, and let the zucchini dry out briefly while you prepare the cheese filling.
In a medium bowl, combine ricotta, about half the mozzarella, Parmesan, egg, basil, salt and pepper. Set aside.
Add the tomato sauce to the bottom of a 9-inch baking dish.
Pat the zucchini dry with a clean kitchen towel.
Place about one tablespoon of the cheese mixture on one end of each zucchini strip, roll up, and place seam side down on top of the sauce in the baking dish.
Top with the remaining mozzarella cheese, cover, and bake for 20 minutes, uncover and bake for an additional 10 minutes, or until the cheese is melted and the sauce is bubbly.
Garnish with fresh basil, and serve warm. Makes 4 servings.