Prep your tools. Preheat the oven to 425F and line a baking sheet with parchment paper.

Make the Panko mix. In a medium bowl combine the Panko, oregano, basil, salt and pepper. Add 1 cup of the parmesan. Mix well and set aside.

Whisk the eggs. In another medium bowl, whisk the eggs. Set aside.

Prep the zucchini. Dip each slice of zucchini into the eggs, then dip into the Panko mixture making sure to coat both sides well. Place on the prepared baking sheet. Lay them flat if possible. If you have a lot of slices, it is ok for the bottom/top of each slice of overlap slightly.

Bake the zucchini. Place the coated zucchini rounds into your oven and bake for 25-30 minutes, until the zucchini is lightly golden.

Cook the pasta. While the zucchini is cooking, bring a large pot of salted water to boil. Cook the spaghetti according to package instructions. Drain the pasta and return it to the post, then toss with about 2 cups of the pasta sauce, just enough for the noodles to be coated as if you were going to serve them solo.

Prepare to bake. Coat a 9×13 baking dish or deep casserole dish, with the butter and set aside. Lower oven temperature to 350F.

Assemble the zucchini parm. Layer half of the noodles into your baking dish, then sprinkle 1 cup of mozzarella over the noodles. Layer the rest of the noodles on top.

Layer the baked zucchini rounds on top of the noodles and top with 1 1/2 to 2 cups of sauce, enough so that all of the zucchini has a thin coat. Sprinkle the remaining mozzarella and the last 2 tablespoons of parmesan on top.

Bake. Place in the oven and bake uncovered at 350F for 30 minutes, until the cheese has melted and the sauce is bubbly.