Zucchini Ricotta Melts with Marinara - Chef Melt

Ingredients

• 4 medium zucchini (roughly 2 pounds), cut lengthwise into thin ¼-inch strips
• 2 tablespoons of olive oil
• 1 teaspoon oregano (dried)
• 1 teaspoon garlic powder
• A half teaspoon of salt
• Black pepper, ¼ teaspoon
• 15 ounces of ricotta (use low-fat or full-fat)
• 1 large egg, whisked lightly
• ¼ cup chopped fresh parsley
• ¼ cup finely chopped basil
• 1 teaspoon grated lemon zest
• 2 garlic cloves, minced finely
• Salt, ½ teaspoon
• ¼ teaspoon ground black pepper
• ½ cup Parmesan, grated
• 2 cups marinara (homemade or store-bought)
• 2 cups shredded mozzarella
• ¼ cup of grated Parmesan
• Basil leaves, freshly picked, for garnish