Instructions: Preheat oven to 375 degrees. Spray 8 inch spring-form pan with non-stick cooking spray; set aside. In a small non-stick skillet, heat oil and add onion and garlic. Cook over medium-high heat until onion is translucent, about 3 minutes.

Transfer onion and garlic to medium mixing bowl. Add linguine, parsley, lemon juice and 1/2 teaspoon each oregano and basil. Add pepper and toss well.

In small bowl, combine ricotta, 2 tablespoons Parmesan, egg, and remaining oregano and basil. Stir into linguine mixture until blended.

Place half linguine mixture in prepared pan. Arrange half the tomato slices and half the zucchini slices on top. Add remaining linguine. Top with remaining zucchini and tomatoes. Sprinkle with mozzarella and remaining Parmesan. Cover with foil; place on baking sheet and bake 35 minutes. Remove foil and bake until golden, about 5 minutes. Let stand 10 minutes before serving.

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