First Step: Prep the Zucchini Preheat your oven to 375°F (190°C). Slice 3 medium zucchinis into thin, even rounds to ensure uniform cooking, as this helps reduce moisture and prevents sogginess.

Second Step: Cook the Zucchini Heat 1 tablespoon olive oil in a skillet over medium heat. Lightly sauté the zucchini slices with 2 cloves of minced garlic for 3-4 minutes until they are tender but still firm, adding salt and pepper to taste for extra flavor.

Third Step: Mix the Filling In a bowl, combine 1 ½ cups ricotta cheese with 1 egg, ½ cup grated Parmesan cheese, 1 teaspoon dried Italian herbs, and the minced garlic until smooth. This mixture serves as the hearty layer that holds everything together.

Fourth and Fifth Steps: Layer and Bake In a baking dish, spread ½ cup marinara sauce on the bottom, then add a layer of the sautéed zucchini slices followed by the ricotta mixture and some of the 1 ½ cups shredded mozzarella cheese. Repeat the layers, finishing with marinara sauce and the remaining mozzarella on top, then cover with foil and bake for 20 minutes before uncovering for an additional 10 minutes until bubbly and golden.

Let the dish rest for 5-10 minutes before serving, and garnish with 1 tablespoon fresh basil if desired. This method keeps the layered zucchini ricotta melts moist yet not overly wet, enhancing the overall experience.