Slice on a mandoline 3 zucchini and 2 yellow squash. I use the larger 1/4 inch option so the pieces are meaty and strong.
In a bowl mix a 15 oz container of ricotta and 1 egg. Season with salt and pepper.
Layer zucchini, ricotta, squash and tomato in that order until you reach the top of a baking dish.
Do it as you would with pasta.
Cook in the oven at 350 degrees for about 20 minutes until the veggies are cooked but still crisp and the sauces have reduced. Top with parmesan and serve. You can also precook the veggies to release the juices, but I didn’t seem to have a problem.