Preheat the oven to 325.
Slice the zucchini into 5 1/4 inch thick slices, sprinkle with salt and let sit on a paper towel for 10 minutes. This will help to remove excess water from the zucchini.
Baste each side with olive oil and sprinkle with pepper.
Bake each side in the oven for 5 minutes (total time 10 minutes) so that the zucchini becomes pliable. Remove from the oven and let cool. Turn oven to 375 degrees.
While the zucchini is cooking, combine ricotta cheese, cottage cheese, Italian seasoning, and garlic powder.
Fill each zucchini with the cheese mixture. (Depending on the size of the zucchini, you may have extra filling)
In a small baking dish, pour 1/4 c of the marinara sauce in the bottom and spread into a thin layer.
Roll the zucchini around the cheese mixture and place the roll in the baking dish.
Do this until all the zucchini slices are filled.
Top with the remaining marinara mixture and mozzarella cheese.
Bake at 375 for 20 minutes or until cheese is melted and bubbly.