1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Slice zucchini into ¼-inch rounds, lay on paper towels, sprinkle with salt, and let sit 10 minutes to draw out moisture.

2. In a medium bowl, combine ricotta cheese, dried basil, oregano, garlic powder, ½ tsp salt, and black pepper. Mix until smooth.

3. Pat salted zucchini slices dry with paper towels. Heat 2 tbsp olive oil in a large skillet over medium heat. Add zucchini slices and sauté 3-4 minutes until slightly softened. Remove and set aside.

4. Spread ⅓ cup marinara sauce in bottom of prepared baking dish. Arrange a layer of sautéed zucchini slices over the sauce.

5. Dollop half of the ricotta mixture over zucchini layer and spread gently. Sprinkle ⅓ cup mozzarella over ricotta.

6. Repeat layers: add ⅓ cup marinara, another layer of zucchini, remaining ricotta, and ⅓ cup mozzarella. Continue until all ingredients are used, ending with marinara sauce topped with remaining mozzarella and Parmesan.

7. Cover baking dish tightly with foil and bake 20 minutes. Remove foil and bake 5-10 minutes more until cheese is bubbly and golden brown.

8. Let rest 5 minutes before serving. Garnish with fresh basil if desired.