Preheat your oven to 400°F (200°C).

Using a mandoline or vegetable peeler, slice your zucchini lengthwise into thin, even slices about 1/8 inch thick.

In a large skillet over medium heat, brown your ground beef for about 5-7 minutes until it’s fully cooked and no longer pink. Drain excess fat, then stir in your chosen pasta sauce, letting it simmer for 5-10 minutes until heated through. Reserve half a cup of the sauce for layering.

In a mixing bowl, combine ricotta cheese, grated parmesan, an egg, salt, and pepper. Stir well until you have a creamy, smooth mixture.

In a 9x13-inch casserole dish, layer pasta sauce at the bottom, followed by zucchini slices, half of the bolognese, and half of the ricotta mix, repeating layers till all ingredients are used. Finish with zucchini and sauce.

For the last layer, place remaining zucchini slices on top and cover with reserved pasta sauce. Sprinkle with remaining mozzarella and a few fresh basil leaves.

Bake for 40-45 minutes or until cheese bubbles and is golden brown. Allow to cool slightly before serving.