Using a vegetable spiralizer, cut the zucchini into spaghetti shaped zoodles. Sprinkle the zoodles with salt and set aside.
Set a skillet over medium heat and allow it to become hot. Add olive oil and swirl it around the pan. Add onions and cook 1-2 minutes or until softened. Then add the spinach and cook until just wilted. Allow to cool about 5 minutes
In a mixing bowl, combine ricotta, parmesan cheese, egg, pepper and spice and mix thoroughly. Add onions and spinach and mix again.
Assemble each roll-up by laying a chicken breast out on a cutting board or clean surface, smooth side down. Spread a layer of the ricotta/veggie mixture onto it and gently roll it up.
Transfer to an 8 x 8 casserole dish.
Cover with jarred sauce, cover, then place in oven and bakein 350 oven for 45 minutes.
Add cheese to the top and cook, uncovered, for an additional 15 minutes.
Bring a small pot of water to a full boil. Drop zoodles into boiling water and cook for just 1-2 minutes, before transferring back to your bowl.
To assemble the dish, place zoodles in a shallow bowl and top with a chicken roll-up. Ladle sauce over the top and garnish with additional parmesan cheese, if desired.