Trim the zucchini ends off and thinly slice it.

In a small bowl, beat the egg. Place the bread crumbs in another small bowl (I started off with 1/2 cup, and needed a bit more in the end to finish dusting the zucchini.).

Dip the zucchini slices first in the egg, then cover with the bread crumbs, then transfer to a plate. Continue until all zucchini is egg dipped and breaded.

Heat 2 TBSP of the olive oil in a large sauté pan over medium low heat.

Place about half of the zucchini slices in the pan and sauté for 3-5 minutes, or until brown and crispy. Flip all slices over and cook the other sides until browned. Transfer to a paper-towel lined plate to drain any excess oil, and repeat with the rest of the breaded zucchini.

Preheat oven to 375 degrees.

Slice the Italian bread horizontally in half, then cut into 4 large pieces. Brush the bread with the remaining olive oil.

Slice the mozzarella thinly and roughly chop the fresh basil.

Spread 2 TBSP of ricotta onto the bottom half of each sandwich. Arrange zucchini slices onto each sandwich. Place an even amount of mozzarella onto each sandwich on top of the fried zucchini. Spoon about 2 TBSP of marinara sauce over the mozzarella, and top with chopped basil.

Place the bread tops over the zucchini parmesan, and bake the sandwiches in the oven until lightly crispy, around 10 minutes.