Preheat the oven to 375ºF. Spread half the marinara sauce over the bottom of a 9x13-inch baking dish; set aside.
Line two baking sheets with foil and set aside.
Cook the lasagna noodles according to the directions on the package. Rinse and drain the noodles.
In the meantime, prepare the filling. In a large bowl, combine the cream cheese, ricotta cheese, shredded cheese, eggs, garlic, parsley, salt, and pepper; stir until well combined. Add the shredded zucchini and stir just until incorporated.
Arrange the lasagna noodles, one next to another, onto the foil-lined baking sheets.
Spoon the cheese mixture down the center over each lasagna noodle, distributing evenly, and then roll them up tightly.
Place the lasagna lolls seam-side-down in the prepared baking dish with the tomato sauce.
Top the rolls with the remaining marinara sauce and sprinkle mozzarella cheese over the roll-ups.
Bake for 35 to 40 minutes, or until heated through.
Remove from oven and let cool 10 minutes, then serve.