Zucchini Ricotta Bake

Ingredients

• 2 pounds zucchini
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup egg substitute
• 1/2 cup dry bread crumbs, divided
• 5 tablespoons grated Parmesan cheese, divided
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 jar (28 ounces) meatless pasta sauce
• 1-1/2 cups shredded reduced-fat mozzarella cheese
• Fresh basil leaves, optional