Slice Zucchini into ¼ inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese.
Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top.
Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. Allow to set 5 to 10 minutes before serving.
Be sure to salt the zucchini strips and allow them to drain for at least 30 minutes. It is ok to briefly rinser them after they drain, to remove the salt. Blot each strip dry with a paper towel.
You can use yellow squash for this recipe as well.