Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil.

Slice zucchini into thin rounds, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.

In a mixing bowl, combine ricotta cheese with dried basil, oregano, garlic powder, salt, and pepper. Stir until blended.

Heat olive oil in a skillet and sauté zucchini slices for 3-4 minutes until slightly softened. Remove and set aside.

Start layering in the baking dish: first marinara sauce, then sautéed zucchini, ricotta mixture, and mozzarella. Repeat layers, finishing with marinara and mozzarella.

Cover 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 cool for 5-10 minutes, then garnish with fresh basil leaves before serving.