Slice zucchini into 1/4-inch thick rounds. Lay them in a single layer on paper towels, sprinkle with 1/2 tsp salt, and let sit for 10-15 minutes to draw out excess moisture. Pat dry thoroughly with more paper towels.

Set up a dredging station: In one shallow bowl, place the flour. In a second, whisk the 2 eggs. In a third, combine panko breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, oregano, and 1/4 tsp black pepper. Whisk to combine.

Dip each zucchini slice first into the flour (shaking off excess), then into the egg, and finally into the panko mixture, pressing gently to ensure good coverage. Place coated zucchini on a clean plate or baking sheet.

Preheat your air fryer to 375°F (190°C). Lightly brush or spray the coated zucchini slices with olive oil. Working in batches, place zucchini in a single layer in the air fryer basket. Air fry for 6-8 minutes, flipping halfway through, until golden brown and tender-crisp. (Alternatively, bake on a lightly oiled baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway).

While zucchini cooks, preheat your oven to 375°F (190°C). In a medium bowl, combine ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, dried basil, and 1/4 tsp black pepper. Mix well.

Spread about 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the cooked zucchini slices over the sauce in a single layer. Dollop half of the ricotta mixture evenly over the zucchini, then sprinkle with a third of the shredded mozzarella.

Repeat the layers: another layer of marinara (about 1 cup), the remaining zucchini, the rest of the ricotta mixture, and another third of the mozzarella. Top with the remaining marinara sauce and the final third of the mozzarella and 1/4 cup grated Parmesan cheese.

Cover the baking dish loosely with foil and bake for 15 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden brown. Let rest for 5-10 minutes before serving. Garnish with fresh basil if desired.