Preheat your oven to 400 degrees F.
In a large skillet set over medium-high heat, brown the sausage. Once browned, about 4-5 minutes, add the tomatoes, parsley, oregano, thyme, garlic powder, onion powder, red pepper flakes, and salt and black pepper to taste. Stir to combine, bring to a high simmer, and then reduce the heat. Allow the sauce to simmer for 10-15 minutes, breaking down the tomatoes with each stir. Pour into an oven-safe baking dish (9x13in works perfectly for this). Set aside.
In a small bowl, combine the ricotta cheese, parmesan, and pesto. Set aside.
To prepare your zucchini and squash, cut the ends off. Taking a mandolin or vegetable peeler, cut strips lengthwise. Place the strips on a paper towel-lined baking sheet to get rid of any excess liquid.
Overlap two pieces of zucchini or squash lengthwise, add a tbsp to one end and then roll up. Place the bundles seam side down on top of the tomato sauce. Continue with remaining strips until you have none left.
Take any remaining ricotta mixture, if you have it, and dollop on top. Place the torn mozzarella on top as well. Bake the zucchini for 20-25 minutes or until bubbly and melty. Remove from oven and let stand for 5 minutes before serving. Enjoy!