Summer lasagna with zucchini

Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet.

Sprinkle zucchini lightly with salt. Let sit 10 minutes, then pat dry with paper towels.

Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup freshly grated Parmesan, 2 large eggs, and garlic powder, and season with kosher salt and freshly ground black pepper.

Spread a thin layer of marinara onto the bottom baking dish.

On each slice of zucchini, spread ricotta mixture on top, spoon a thin layer of sauce over ricotta, and sprinkle with mozzarella.

Roll up and place in baking dish, packed together tightly.

Sprinkle with remaining 1/4 cup freshly grated Parmesan.

Preheat oven to 400°. Bake until zucchini is tender and cheese is melty, 20 minutes.