Preheat oven to 425º F. Cover a big baking sheet with parchment paper.
Cut boths end of the zucchini. Carefully, slice lengthways into 1/4-inch slices (see notes). Lightly brush each slice with olive oil. Place on baking trays and roast for 5 – 8 minutes, or until fork tender and lightly brown. Set aside.
Reduce oven temperature to 400º F.
Combine ricotta, pecorino, lemon ring, tarragon, basil, spices, salt and pepper in a large bowl. Set aside.
Place Ragú® sauce into a 9x9 baking dish; evenly distribute the tomatoes.
Add 1 tablespoon of the ricotta mixture on each slice of zucchini and roll to enclose. Place rolls over the Ragú® sauce and between the tomatoes. Drizzle with heavy cream and sprinkle Parmesan cheese, if using.
Bake for 20 minutes, or until bubbling and golden. Serve hot.