Preheat your oven to 375°F (190°C). Gather all your ingredients while the oven warms up.

Slice your zucchinis into thin, even rounds, about ¼ inch thick. Sprinkle with salt and let sit for 10 minutes, then pat dry.

In a bowl, mix ricotta cheese with dried basil, oregano, garlic powder, salt, and black pepper until creamy.

Heat olive oil in a skillet over medium heat. Add zucchini rounds and sauté for about 3-4 minutes until slightly golden.

In a greased baking dish, layer marinara sauce, sautéed zucchini, ricotta mixture, and shredded mozzarella. Repeat layers and finish with marinara and mozzarella.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until bubbly and golden.

Let cool for 5-10 minutes before serving. Garnish with fresh basil if desired.