Found this great looking recipe from Cookpad Spain.
Reference Link:
Zucchini Ravioli with Spinach Ricotta Filling:

Preheat the oven to 190*c for 10 minutes.

Using the potato peeler,slice the sides of each zucchini into thin flat strips.

Place the thin zucchini strips on tissue paper,this will help to reduce the moisture from the strips.

Sprinkle little salt and let it rest for 10 minutes.

In a bowl combine ricotta cheese,spinach,salt and pepper.

Fill the bottom of a baking dish with the marinara/pizza sauce.

Overlap 2-3 strips of Zucchini,then overlap 2-3 more strips perpendicular on top of the first strips.

Spoon 1Tbsp filling in the center of the zucchini.

Then bring the ends of the strips together, overlapping each other.

Turn the ravioli over and place in the baking dish to seal the bottom.

Add pizza sauce on the top.

Add grated mozzarella and parmesan cheese,salt,pepper and olive oil

Bake zucchini ravioli for 30 minutes,until the cheese on top is melted and zucchini are done.

Once done remove from oven and serve hot.