• Preheat oven to 350℉.
• Wash and dry the zucchini.
  1 medium zucchini
• Cut the end off the zucchini. Carefully slice the zucchini long ways using a mandoline slicer or a knife.
• Sprinkle the zucchini with a bit of salt and place on clean, dry kitchen towels for about 20 minutes. This will help to remove some of the moisture from the zucchini. Pat dry.
• Add salt, pepper, garlic, and basil to the ricotta and stir until combined.
  ¾ cup ricotta cheese, ⅛ teaspoon sea salt, ¼ teaspoon pepper, 1 clove garlic, 1 teaspoon dried basil
• Use a small amount of olive oil to grease the bottom and sides of a loaf pan.

Layer the lasagna:

• Start by placing 2-3 slices of zucchini in the bottom of a loaf pan.
• Spread about ⅓ of the ricotta mixture on the zucchini slices.
• Add about ¼ of the shredded mozzarella.
  1 cup shredded mozzarella
• Continue layering zucchini, ricotta, and mozzarella in this manner, ending with a layer of mozzarella.
• Bake for 20 minutes.
• Remove from the oven and allow to sit for about ten minutes to firm up.
  Parmesan cheese for serving