Preheat the oven to 400 degrees F.

Cut off the stem zucchini and cut lengthwise into ¼” thick even slices using a mandolin or a knife.

Lay the slices flat on a kitchen towel and allow to rest to draw out the moisture.

To make the filling combine the cheeses, spinach, dill, green onions and salt and pepper in a medium-sized bowl. Stir until all ingredients are incorporated.

Layer ¾’s of the diced tomatoes and tomato sauce in the bottom of 9x13 glass pan.

Pat the zucchini slices dry with another towel.

On a flat surface lay 2 slices of zucchini down vertically and slightly overlap them.

Scoop 1-2 tablespoons of spanakopita filling at one end of the zucchini slices.

Roll into a tight coil around starting at the end with the filling being cautious not to let the filling spill out of the sides.

Place in the baking dish on the bed of tomato sauce.

Repeat until all of the zucchini slices have been used up. You will want to pack the rollups tightly together in the pan so that they don't start to unravel.

Top with the remaining tomatoes, sauce and dried oregano and bake for 35-45 minutes or until the zucchini has softened and started to brown slightly. Serve immediately.