Preheat your oven to 375°F (190°C).

Slice the zucchinis into thin, even rounds and sprinkle with salt. Let them sit for about 10 minutes.

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

Heat olive oil in a skillet over medium heat. Add salted zucchini rounds and sauté for about 3-4 minutes.

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

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

Let the dish cool for about 5 minutes before serving. Garnish with fresh basil leaves.