📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). While the oven heats up, lightly grease a 9x13 inch baking dish. *Trust me*, don't skip the greasing part, unless you want half the bake stuck to the dish later.
2. Wash the zucchini and slice them into roughly 1/4-inch thick rounds. I prefer using a mandoline for uniform slices, but a knife works just fine. Just try and keep them as even as possible.
3. In a large bowl, whisk together the eggs, ricotta cheese, grated Parmesan cheese, minced garlic, lemon zest, lemon juice, chopped fresh basil, salt, and pepper. Don't be shy with the basil; it makes *all* the difference.
4. Add the zucchini slices to the bowl and gently toss to coat them evenly with the cheese mixture. Make sure every slice gets its fair share of cheesy goodness. I like to use my hands for this part, but a spatula works too!
5. Pour the zucchini mixture into the prepared baking dish, spreading it out in an even layer. Top with the shredded mozzarella cheese. If you're feeling fancy, you can arrange a few extra zucchini slices on top for presentation.
6. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly. A toothpick inserted into the center should come out clean. Keep an eye on it towards the end to prevent burning. Ovens vary, you know?
7. Let the bake cool for a few minutes before slicing and serving. This allows the flavors to meld together a bit more, and it's less likely to fall apart when you cut into it. Garnish with extra fresh basil leaves, if desired. Enjoy this amazing creation, it is worth the wait.