Prep the oven and pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.

Slice the zucchini: Trim the ends. Using a mandoline or a sharp knife, slice lengthwise into thin ribbons about 1/8 inch thick. Aim for long, flexible strips.

Salt and soften: Lay the slices on a board and sprinkle lightly with salt. Let sit 10 minutes to draw out moisture, then pat dry on both sides with paper towels.

Pre-soften in the oven (optional but helpful): Arrange the slices on the prepared sheet, brush lightly with olive oil, and bake 5–6 minutes until just pliable. This helps prevent cracking when rolling. Let cool slightly.

Mix the filling: In a bowl, combine softened cream cheese, Parmesan, garlic powder, Italian seasoning, red pepper flakes (if using), a pinch of salt, and a few grinds of black pepper. Stir until smooth.

Assemble the layers: Spread a thin layer of the cream cheese mixture over each zucchini slice. Top with a piece of ham trimmed to fit. Add a thin strip or small slice of cheese at one end.

Roll them up: Starting at the end with the cheese, roll each strip snugly. If needed, secure with a toothpick so they don’t unwind.

Bake: Place roll-ups seam side down on the baking sheet. Brush tops with a little olive oil and sprinkle with a pinch of Parmesan. Bake 10–12 minutes, until the cheese melts and edges turn lightly golden.

Finish and serve: Let cool 3–4 minutes so they set. Sprinkle with chopped parsley or chives. Serve warm as is, or with a spoonful of sugar-free marinara or mustard for dipping.