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6 zucchini (or more)
1 quart marinara sauce jar of thick
1 pound ricotta cheese
1 onion sliced
1/4 pound mushrooms sliced
1 tablespoon oregano dried, crushed
1 tablespoon basil dried, crushed
Salt & pepper
1 pound mozzarella cheese sliced
1/2 cup parmesan cheese grated
Sunflower seed toasted (optional)


Slice zucchini 1/2-inch thick.

Spread thick layer using half of marinara sauce in 13- x 9-inch baking dish

Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices. Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds.

Bake at 350F 45 minutes, or until zucchini is cooked but not mushy.

Note: For a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce.