In medium bowl, stir together extra virgin olive oil, oregano and pepper.

Add ricotta cheese and mix until smooth and creamy.

Line large rimmed baking sheet with foil and coat with cooking spray.

Using vegetable peeler, cut zucchini lengthwise into thin strips.

Place small amount of cheese mixture at one end of zucchini slice.

Roll tightly, then place roll seam-side down on prepared baking sheet, so top of roll faces up.

Repeat with remaining zucchini slices and cheese mixture.

Lightly spray tops of zucchini rolls with avocado oil spray.

Drizzle tomato sauce over rolls.

Bake at 400 degrees F for 6–10 minutes, or until bubbling and lightly browned. Rotate pan halfway through baking.

Top with fresh basil leaves before serving.

Sprinkle with Parmesan cheese.