2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling
2 large eggs
Freshly ground black pepper
1 1/2 c. marinara sauce
3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels
3 c. shredded mozzarella
Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.
Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about 1/3 cup marinara over mozzarella. Repeat layering twice more.
For the top, layer zucchini noodles side by side on a diagonal in the baking dish to make a lattice. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until full.
Sprinkle with more Parmesan and season with salt and pepper.
Bake until melty and zucchini is cooked through, 30 minutes.
Let rest for 10 minutes before slicing.
**This is a vegetarian option. If you'd like to add ground beef or italian sausage, just add a little extra marinara (too much and it could be soupy).