Heat 1 teaspoon of olive oil in a medium-large, heavy-duty pot over medium heat. Add the Italian sausage and cook until nicely browned, breaking up the sausage into small pieces with a metal spatula while it cooks. Drain all except 1 tablespoon of fat off of the sausage. (If your Italian sausage is very lean, add enough extra virgin olive oil to equal 1 tablespoon.)

Add the Italian seasoning, garlic salt and red pepper flakes and cook for another 2 minutes.

Add the fire-roasted tomatoes, crushed tomatoes and garlic salt to the sausage mixture and bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring occasionally, until thickened and fragrant. Add the chopped fresh basil and stir. Taste and season with more garlic salt, if needed. Transfer the sauce to a lightly greased (I use cooking spray) 9x13-inch baking pan or a 3 quart baking dish.

Using a mandolin or Y-shaped vegetable peeler, peel the zucchini into ⅛-¼-inch slices. Lay them flat on a work surface lined with several thickness of paper towels. You should have 24 slices. Sprinkle the slices lightly with the ½ teaspoon fine salt and allow to sit while the sauce finishes cooking and you make the filling.

While the sauce simmers, make the filling by combining the ricotta cheese, egg and garlic salt in a medium-sized bowl. Stir well to combine then add the shredded Mozzarella and Parmesan and stir again. Set aside.

Pat the zucchini dry with paper towels. Overlap two zucchini strips at a time on a work surface (see pic above in the post). Use all 24 strips to make 12 double strips.

Divide the ricotta mixture between the 12 strips and spread to an even layer. Starting at one short end, roll each strip into a spiral and nestle each one into the sauce, spaced fairly evenly.

At this point the Involtini can be refrigerated, if desired. When ready to bake, preheat the oven to 425˚F. Cover the dish with foil and bake for 20 minutes. Uncover and bake another 10 minutes until the sauce is bubbly and the zucchini are slightly browned on the top.