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Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and set it aside. Slice the ends of zucchini and slice it lengthwise into 0.6cm (¼ inch) thick slices. Place them on the prepared baking tray and brush lightly with olive oil. Sprinkle with ¼ tsp of salt and cook for about 5 minutes. You will probably have to do this in several batches. When done, remove from the oven and cool. Set the zucchini aside.
Add the tomatoes, garlic powder, onion powder, sweetener (optional), oregano, basil, and salt to a large pan. Mix well to combine. Cook for 8-10 minutes over medium heat. Taste and optionally adjust the seasoning. Set it aside.
Now, prepare the filling. Shred 1 cup of mozzarella cheese. Finely chop the parsley. Grate ¼ cup of parmesan. Add the mozzarella, parmesan, ricotta, egg, and parsley to a bowl. Mix well to combine.
Spread one tablespoon of the filling over each zucchini slice and gently roll up. Repeat with the remaining zucchini. Set the rolls aside.
Spread some of the prepared marinara over the bottom of a 24x15cm (9×6 inch) baking dish. Place the prepared zucchini rolls in the baking dish. Gently coat each with marinara.
Shred the remaining mozzarella and parmesan. Top the rolls with the remaining marinara and cheese. Bake for 10-12 minutes or until the cheese melts completely.
When done, transfer to serving plates. Garnish with some fresh basil. Serve immediately.