1.   Preheat your oven to 180 C or 360 F

2.   Wash and pat dry the zucchini and peel the carrot. Use your mandolin and make 9 lengthwise thin cuts for each of carrot and zucchini. Set aside

3.   Cut thin long strips of mozzarella (grated will not work here). Set aside

4.   In a small pot, place your whole canned tomatoes and tomato water from the can. Use a potato masher and mash the tomatoes

5.   To the mashed tomatoes, add the garlic powder, onion powder, salt and parsley

6.   Cook over medium low heat, bring to a light simmer and cook for 5 minutes. Remove from heat. Reserve about 1/2 cup of sauce and pour the rest into an oven safe baking dish

7.   To make the zucchini rolls, begin with one of the strips of zucchini, place the carrot strip on it and top with the mozzarella

8.   Gently take hold of the zucchini, and bend and roll, using your fingers to help tuck the inner ingredients as you roll. Use the same roll and tuck method as you would for rolling sushi. Roll to form a relatively tightly packed cigar shape

9.   Wrap the bacon around the rolled zucchini tubes and place a toothpick through the center to secure the roll from unraveling

10.   Place the zucchini rolls, seam side down, on top of the tomato sauce. Place zucchini rolls close to each other in the baking dish (to help them not to unravel)

11.   Spoon equal amounts of your reserved sauce on top of the rolls and place into the middle position of your preheated oven. Bake for 20 minutes or until tender but still a bit firm

12.   To serve, spoon onto plate with seam down and ladle some of the tomato sauce on top. Enjoy