Preheat your oven to 375°F (190°C). If using spiralized zucchini, place it in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture. If using sliced zucchini, pat it dry with paper towels.

If adding traditional pasta, cook it according to package instructions. If using only zucchini, skip this step.

In a large bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, dried oregano, garlic powder, salt, and pepper. Mix until well combined.

Spread a layer of marinara sauce on the bottom of a baking dish. Add half of the zucchini, followed by half of the cheese mixture. Repeat the layers with the remaining zucchini and cheese mixture. Top with the rest of the marinara sauce and sprinkle the remaining mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Let the Zucchini Pasta Bake cool for a few minutes before garnishing with fresh basil leaves and serving.