Preheat your oven to 375°F (190°C).

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).

Add the chopped mushrooms, salt, and pepper, and cook until soft, about 5 minutes.

In a bowl, combine the sautéed mushrooms, ricotta, and half of the mozzarella cheese. Stir until well blended.

Lay out zucchini slices on a dry surface, making sure they are thin enough to roll without falling apart.

Take a spoonful of your cheesy mixture and place it at one end of a zucchini slice. Roll it up tightly and secure it with a toothpick if necessary. Repeat until all filling is used.

Spread a layer of marinara sauce across the bottom of a baking dish. Place the roll-ups seam-side down in the dish. Top with remaining marinara sauce and sprinkle the rest of the mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let it cool for a few minutes, then garnish with fresh basil before serving.