Preheat Oven To 450°F.
Grease A 7" × 11" Pan With Nonstick Spray.
Place A Single Layer Of Zucchini Strips On Two Microwave-Safe Plates Lined With A Double Layer Of Paper Towels.
Microwave On High For 2 Minutes Each.
Use Additional Paper Towels To Press Down On The Zucchini To Remove Excess Moisture.
Set Aside.
Microwave Bag Of Spinach On High For 2 Minutes.
Remove And Drain Spinach In A Mesh Strainer Lined With A Double Layer Of Paper Towels.
Remove As Much Water As Possible By Squeezing Spinach Inside The Paper Towels Until It Stops Dripping.
Set Aside.
While Zucchini And Spinach Are Heating, In A Medium Bowl, Use A Rubber Spatula To Mash Together The Cubes Of Garlic And Basil.
Add Ricotta, 1 Cup Mozzarella, Parmesan, Egg, Salt, Pepper, And Spinach.
Mix Together Well.
Spread ¾ Cup Marinara Sauce In Prepared Pan, Then Spread Half Of The Zucchini Strips To Cover Bottom Of The Pan.
Spread Cheese Mixture On Top, Then Evenly Layer The Second Half Of The Zucchini On Top Of The Cheese.
Spread On Remaining ¾ Cup Marinara Sauce, Then Sprinkle Remaining 1 Cup Mozzarella Over The Top.
Bake Until Hot And Bubbly On The Edges, About 18 Minutes.
Serve Immediately.