Preheat your oven to 375°F (190°C) and brush a baking dish lightly with extra virgin olive oil to prevent sticking.

Slice the zucchinis into thin rounds, about ¼ inch thick, and sprinkle them with salt. Let them sit on paper towels for 10 minutes to draw out excess moisture.

Combine the ricotta cheese, half of the shredded mozzarella, chopped basil, and a pinch of salt in a bowl. Mix well until creamy and well-blended.

Layer the zucchini slices in your greased baking dish. Spread a generous amount of marinara sauce over the top, followed by spoonfuls of the ricotta mixture. Repeat until all ingredients are used, finishing off with a layer of the remaining mozzarella cheese.

Bake in the preheated oven for 30-35 minutes, or until the dish is bubbling and the cheese has turned golden brown.

Cool the dish for a few minutes before serving, allowing the layers to set.