1Preheat the oven to 400F.
2Line a tray platter with paper towels. Remove the ends from the zucchini, and use a vegetable peeler to create zucchini ribbons. Place the zucchini ribbons on the paper towel, and season with salt. Set aside for 15 minutes.
3Pat the zucchini ribbons dry with paper towel.
4In a medium mixing bowl, mix together the lemon rind, ricotta, parmesan, egg, basil and nutmeg until well-combined.
5Spray 2 large baking dishes with cooking spray.
6To create the ravioli, lay three zucchini ribbons in a cross on a flat surface (2 horizontal, 1 vertical). Play a teaspoon or so of the ricotta filling in the middle of the cross. Wrap the zucchini ribbon ends around the filling to create a pillow. Transfer to one of the baking dishes with a spatula. Repeat until all the filling is used up.
7Insert the baking dish into the oven, and bake for 20-25 minutes.
8While the ravioli are cooking, crush the garlic, and finely chop the oregano, and basil.
9Pour garlic, and olive oil into a large non-stick pan, and turn the pan on to medium heat. Cook the garlic until golden brown.
10Add the canned whole tomatoes, tomato paste, and sugar to the pan. Break the tomatoes up using the back of the spoon, and simmer for 15 minutes.
11Stir through the chopped basil and oregano, and remove the pan from the heat.
12Top the cooked ravioli with spoonfuls of tomato sauce. Garnish with extra parmesan and basil, and enjoy!