Preheat your oven to 400°F (200°C).

Slice the zucchini lengthwise into thin, even pieces about 1/4 inch thick. Sprinkle with salt, let sit for 15-20 minutes, then pat dry.

In a large skillet, cook the ground beef over medium-high heat for 7-10 minutes until browned. Stir in marinara sauce and let simmer.

In a mixing bowl, blend ricotta cheese with an egg, salt, and pepper until smooth and creamy.

In the casserole dish, layer zucchini slices, half of the bolognese sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat layers.

For the final layer, add zucchini slices on top, sprinkle with parsley, and add the remaining mozzarella cheese.

Cover with foil and bake for 40-45 minutes. Then remove foil and broil for 3-5 minutes until cheese is golden.

Let the lasagna rest for 10 minutes before slicing and serve with fresh basil.