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1) Slice up your zucchini lengthwise into layers (like youre cutting thick noodles).
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2) Place them on a lightly greased cookie sheet and sprinkle with Italian seasonings and sea salt.
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3) Put these into the oven to roast at about 425/450 degrees for 15-20 minutes.
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Check on them to make sure they are not burning, and flip once while cooking.
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4) While zucchini roasts, lightly scrambled egg and basil in a medium-sized bowl.
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5) Add in ricotta cheese, and stir to combine.
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6) Pull the zucchini out when its roasted, and allow it to cool before you decide to pick up the pieces
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7) Transfer about 1/3 the pieces to the bottom of a lightly greased 8x8 inch glass baking dish.
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8) Top with 1/3 of the bread crumbs.
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9) Then, spread 1/3 of the ricotta cheese mix over the top.
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10) Top with 1/3 of the spaghetti sauce and 1/3 of the mozzarella cheese.
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11) Repeat layers, starting with zucchini, 2 more times, until all ingredients are used up.
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End with mozzarella cheese on top.
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12) Sprinkle Parmesan cheese over the dish.
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13) Bake uncovered for ~40 minutes at 350.
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Move the dish to the top rack about 10 minutes before serving so the cheese browns nicely.
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14) Slice and serve!
