Thinly slice the zucchini length-wise and place a little bit of salt on each and lay on top of paper towels, continue doing above with zucchini slices then another layer of paper towels. Allow the zucchini slices to set for 10 minutes.

Add olive oil or coconut oil to a grill pan and grill the zucchini slices for about 1 minute on each side. This allows extra water to be removed.

Preheat oven to 375 degrees.

In a medium sauce pan, combine the crushed tomatoes, garlic cloves, onion, basil, and oregano. Bring the sauce to a simmer and add salt and pepper to salt.

In a large bowl, combine the ricotta cheese, egg, and parmesan cheese. Mix together. Set aside.

Using a 9x13 casserole dish or two 8x8 baking dishes, spread some of the sauce on the bottom of the dish.

Place a layer of zucchini slices, then a layer of cheese, ricotta, zucchini slices, then sauce. Repeat until all of the ingredients have been used.

Bake covered for 45 minutes. Remove the foil and bake for another 10 minutes.