Slice the zucchini into 1/4 inch rounds. This thickness allows for even cooking and layering.

Sprinkle the zucchini slices with salt and place them in a colander for about 20 minutes. This process, known as 'sweating', helps to draw out excess moisture and bitterness.

After 20 minutes, rinse the zucchini slices under cold water and pat them dry with paper towels.

Set up a dredging station: Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.

Dip each zucchini slice first in the flour, shaking off excess, then in the egg, and finally coat it with breadcrumbs. This creates a crispy exterior when baked.

Heat a frying pan over medium heat and add enough olive oil to cover the bottom.

Once the oil is hot, fry the breaded zucchini slices in batches until golden brown, about 2-3 minutes per side. Avoid overcrowding the pan to ensure even cooking.

Transfer the fried zucchini to a paper towel-lined plate to drain excess oil.

In a small saucepan, heat 1 teaspoon of olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

Add the marinara sauce and dried oregano, stirring to combine. Let it simmer for 5-10 minutes to meld the flavors.

Preheat your oven to 375°F (190°C).

In a baking dish, spread a thin layer of marinara sauce on the bottom.

Layer half of the fried zucchini slices over the sauce, followed by half of the marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese.

Repeat the layers with the remaining zucchini, sauce, mozzarella, and Parmesan.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Let the dish cool for 10 minutes before serving. This allows the layers to set.

Sprinkle fresh chopped basil on top before serving for added flavor and presentation.

Serve warm, ideally with a side of crusty bread or a fresh salad.