Preheat your oven to 375°F (190°C).

Slice the zucchini into thin rounds, about ¼ inch thick. Sprinkle salt over the slices and let them sit for 10 minutes.

In a mixing bowl, combine the ricotta cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Stir until creamy.

Heat a tablespoon of olive oil in a skillet over medium heat. Add zucchini rounds and sauté for 3-4 minutes until slightly softened.

In a baking dish, spread a layer of marinara sauce, then a layer of zucchini slices, followed by dollops of ricotta mixture and mozzarella. Repeat, finishing with marinara and mozzarella.

Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.

Let it cool for 5-10 minutes before serving. Garnish with fresh basil if desired.