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1
Trim a thin slice from one side of each zucchini, so it will lie flat on the cutting board.
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2
Cut the zucchini lengthwise to make 1/4-inch slices and lay half the slices in a colander in the sink.
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3
Sprinkle well with kosher salt, then add the remaining slices and salt them as well.
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4
Let the zucchini sit 20 minutes to drain.
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5
Meanwhile, saute the sausage until its browned, then drain on paper towels.
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6
Mix the sausage with the marinara sauce and set aside.
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7
Mix the ricotta with the egg, the spinach, and the pesto and set aside.
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8
Preheat the oven to 450F.
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9
Rub a baking sheet with a little of the olive oil.
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10
When the zucchini slices have drained, rinse them and pat dry, then arrange them in a single layer on the baking sheetyou may need more than one sheet, or do them in batches if you must.
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11
Paint the tops of the zucchini slices with olive oil and bake 10 minutes, or until they start to turn golden brown.
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12
Turn them and bake until the other side is turning brown, just a few minutes.
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13
Spoon half the tomato-sausage mixture into an 8 x 8-inch baking dish.
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14
Arrange half the zucchini slices on top and then add the ricotta mixture, using a spatula to spread it evenly over the zucchini.
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15
Add the remaining zucchini in a layer, then the rest of the tomato-sausage mixture.
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16
Scatter the mozzarella evenly over the top and arrange the basil leaves, if youre using them, over the whole thing.
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17
Bake at 350F 45 minutes, or until the top is golden brown.
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18
Remove from the oven and let sit 5 minutes to settle before slicing and serving.
