Step 1: Get Your Oven Going Heat it to 375°F. Slice your zucchini lengthwise, about ⅛-inch thick. I eyeball it because I’m not that precise, but try to keep them similar so they cook evenly.

Step 2: Salt Those Suckers Put the zucchini slices on parchment-lined baking sheets. Sprinkle salt over them and ignore them for 10 minutes. Seriously, walk away. You’ll see water droplets forming – that’s the good stuff happening. Pat them dry with paper towels.

Step 3: Quick Bake Stick them in the oven for about 8-10 minutes. They should look a bit golden and feel softer. Take them out and pat dry again. Yes, I know it seems excessive, but trust the process.

Step 4: Make the Ricotta Mix Mix ricotta, one egg, minced garlic, chopped basil, half cup Parmesan, salt, and pepper in a bowl. Taste it – if it’s bland, add more garlic or salt.

Step 5: Layer It Up Spread some marinara in your 9×13 dish. Add half the zucchini, then half the ricotta mix, more sauce, and half the mozzarella. Do it again, ending with mozzarella and more Parmesan on top.

Step 6: Bake Until Bubbly 40-45 minutes uncovered. If you want the top extra golden, broil for a minute at the end, but watch it so it doesn’t burn.

Step 7: Wait (Ugh, I Know) Let it sit for 10-15 minutes. I usually use this time to clean up the kitchen disaster I’ve created.