01 -
Preheat oven to 220°C. Slice zucchinis into uniform 0.5 cm rounds. Arrange in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 15–18 minutes until softened but not mushy.
02 -
In a bowl, combine ricotta cheese, egg, grated Parmesan, garlic powder, dried basil, and a pinch of red pepper flakes if using. Mix until fully blended, creamy, and fragrant.
03 -
Add a thin layer of marinara sauce to the bottom of a 20 cm x 30 cm baking dish. Arrange half the roasted zucchini in a single slightly overlapping layer. Spoon and gently spread half the ricotta mixture over the zucchini. Drizzle with marinara sauce and sprinkle with a third of the mozzarella. Repeat layering with remaining zucchini, ricotta, sauce, and finish with the remaining mozzarella and extra Parmesan.
04 -
Cover baking dish with foil and bake at 200°C for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is golden, bubbling, and caramelized at the edges.
05 -
Remove bake from oven and let stand for 5–10 minutes to set the layers. Scatter torn fresh basil leaves over the top just before serving.