Slice the zucchini into ¼ inch rounds and place them in a colander. Sprinkle with salt and let them sit for about 15 minutes. This process helps to draw out excess moisture and bitterness from the zucchini.

After 15 minutes, rinse the zucchini slices under cold water and pat them dry with paper towels.

In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini slices in batches and fry until golden brown on both sides, about 3-4 minutes per side. Remove and set aside on paper towels to absorb excess oil.

In the same frying pan, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens slightly.

In a mixing bowl, combine the shredded mozzarella, grated Parmesan, and beaten egg. Mix well to combine. The egg helps to bind the cheese together and gives a creamy texture.

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom.

Layer half of the fried zucchini slices over the sauce, followed by half of the cheese mixture. Spoon another layer of marinara sauce over the cheese.

Repeat the layers with the remaining zucchini, cheese mixture, and finish with a final layer of marinara sauce on top.

Sprinkle any remaining cheese on top of the final layer of sauce.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Once baked, remove from the oven and let it cool for about 10 minutes. This resting time allows the layers to set, making it easier to slice.

Garnish with chopped fresh basil before serving. Enjoy your delicious Parmigiana di Zucchine!