Thinly slice the Zucchini length wise.

Place a little bit of salt on each and lay on top of paper towels. Continue doing with all the zucchini slices layering paper towels over each layer. Allow the zucchini slices to set for 10 minutes. (For me this was the hardest part as I couldn't get my kitchen tool to work so I ended up using a vegetable peeler for it.Hey you improvise in the kitchen right?)

Add the olive oil to a grill pan and grill the zucchini slices for about a minute on each side.

Preheat oven to 375.

In a medium sauce pan combine the can of Tuttorosso Crushed Tomatoes, garlic seasoning, Italian seasoning, and oregano.

Bring the sauce to a simmer and salt and pepper to taste.

In a large bowl combine the ricotta cheese, egg and parmesan cheese. Mix together and then set aside.

Using a 9 x 13 casserole dish spread the sauce on the bottom.

Then place a layer of the zucchini slices.

Then a layer of the cheese mixture.

Then another layer of zucchini slices.

Then another layer of sauce. Continue these layers until all is gone.

Bake covered for 45 minutes.

Remove the foil add some mozzerella and bake for another 10 minutes.

Lastly eat up.