Preheat oven to 350°F.

Slice zucchini lengthwise into thin strips (about 1/8–1/4 inch thick). Lay on paper towels, sprinkle with salt, and let sit for 10 minutes to remove excess moisture. Pat dry.

Drizzle with 1 tablespoon olive oil and roast for about 10 minutes until just tender.

Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and cook until browned, about 10 minutes. Stir in garlic, then add spinach, salt, and pepper. Cook until liquid evaporates. Set aside.

Make the cheese mixture

In a bowl, mix cottage cheese, parsley, basil, eggs, ½ cup parmesan, salt, and pepper until combined.

Spread ⅓ of the mushroom mixture in a baking dish

Layer half the zucchini slices

Spread half the cottage cheese mixture

Sprinkle with mozzarella

Repeat layers

Finish with remaining mushrooms and marinara

Sprinkle remaining parmesan on top. Bake for 40–45 minutes until bubbly and golden.

Let sit for 30–35 minutes before slicing to help it set.