Preheat the oven to 400°F (200°C). Spread the marinara sauce evenly in a 9x13-inch baking dish.
Use a mandolin or vegetable peeler to slice the zucchini lengthwise into long, thin strips.
Lay the zucchini strips in a single layer and generously sprinkle with salt; let sit several minutes to draw out moisture, then pat dry with paper towels.
In a large bowl, combine ricotta, cream cheese, mozzarella, Parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper until smooth and well blended.
Place one zucchini strip on a paper towel, press to remove excess moisture, then place about 2 teaspoons of the cheese mixture at one end and roll up tightly, keeping the seam side down.
Arrange each roll seam-side down in the baking dish on top of the marinara, repeating until the dish is filled.
Bake for 25 minutes, or until the cheese is golden at the edges and heated through. Serve warm.
