Preheat your oven to 400°F (200°C). Slice the zucchini into uniform ¼-inch thick rounds to ensure even cooking. Spread the zucchini slices on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the oven for 15-20 minutes, or until slightly tender and starting to brown.

While the zucchini roasts, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, one egg, Italian seasoning, salt, and pepper. Mix until smooth and creamy, ensuring there are no lumps.

In a greased 9x13 inch baking dish, begin assembling your Layered Zucchini Ricotta Melts with Marinara. Start with a layer of roasted zucchini at the bottom. Spoon a third of the ricotta filling over the zucchini, followed by a layer of marinara sauce. Sprinkle mozzarella cheese on top before repeating the layers until all ingredients have been used, ending with mozzarella.

Cover the baking dish with foil to keep moisture in and bake in the preheated oven for 30-35 minutes. After this time, carefully remove the foil and continue baking for another 10-15 minutes. The top should be bubbling and golden brown.

Once out of the oven, let your Layered Zucchini Ricotta Melts cool for about 10 minutes before serving.