Zucchini Parmesan

1) Slice up your zucchini lengthwise into layers (like you’re cutting thick noodles).

2) Place them on a lightly greased cookie sheet and sprinkle with Italian seasonings and sea salt.

3) Put these into the oven to roast at about 425/450 degrees for 15-20 minutes. Check on them to make sure they are not burning, and flip once while cooking.

4) While zucchini roasts, lightly scrambled egg and basil in a medium-sized bowl.

5) Add in ricotta cheese, and stir to combine.

6) Pull the zucchini out when it’s roasted, and allow it to cool before you decide to pick up the pieces

7) Transfer about 1/3 the pieces to the bottom of a lightly greased 8×8 inch glass baking dish.

8) Top with 1/3 of the bread crumbs.

9) Then, spread 1/3 of the ricotta cheese mix over the top.

10) Top with 1/3 of the spaghetti sauce and 1/3 of the mozzarella cheese.

11) Repeat layers, starting with zucchini, 2 more times, until all ingredients are used up. End with mozzarella cheese on top.

12) Sprinkle Parmesan cheese over the dish.

13) Bake uncovered for ~40 minutes at 350. Move the dish to the top rack about 10 minutes before serving so the cheese browns nicely.

14) Slice and serve!