2 c. ricotta
1 c. grated Parmesan, plus more for sprinkling top
2 large eggs
kosher salt
Freshly ground black pepper
1 1/2 c. marinara
2-3 large zucchini, cut into large strips using a Y peeler
3 c. shredded mozzarella

2 c. ricotta 1 c. grated Parmesan, plus more for sprinkling top 2 large eggs 1 1/2 c. marinara 2 -3 large zucchini, cut into large strips using a Y peeler 3 c. shredded mozzarella

Preheat oven to 350 degrees F. In a small bowl, make ricotta mixture: Stir together ricotta, Parmesan, and eggs and season with salt and pepper.
Spread a thin layer of sauce in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonol in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diaganolly. Repeat until top layer is full.
Sprinkle with more Parm and season with salt and pepper.
Bake until totally melty and zucchini is cooked through, 30 minutes.
Let rest 10 minutes before slicing.