Preheat your oven to 375°F (190°C).

Slice the zucchini into 1/3-inch thick rounds, salt both sides, and let drain in a colander for 15-20 minutes.

Brush each zucchini slice with extra virgin olive oil and season with salt and pepper.

In a skillet, sauté chopped onion and minced garlic in olive oil until soft, about 3-4 minutes.

Add ground meat to the skillet, cook until browned, and season with oregano, fennel seeds, and chili flakes.

Stir in marinara sauce and simmer on low heat for 10-15 minutes.

In a bowl, mix ricotta cheese, egg, salt, pepper, and nutmeg until smooth.

In a baking dish, spread meat sauce, layer zucchini, and ricotta mixture until all ingredients are used, finishing with marinara sauce on top.

Tear fresh basil leaves and scatter over the top layer.

Bake for 25-30 minutes until the zucchini is tender and the edges are golden. Rest for 10 minutes before serving.