zucchini lasagna (NO PASTA!)

So I just made this and I'm a bit disappointed. OP, is that your pic in the first post? If so, how in the WORLD did you get it to be that perfect?

I don't know if I'm just missing something here, but I found it nearly impossible to slice the zucchini correctly. Trying to slice it that thin was just impossible. It kept breaking off and I ended up with awkward half-slices, some a lot thinner than others. Because of this, trying to lay it out in the pan was a bit like a puzzle. And when it was done, eating it was extremely messy and difficult. Not only because of the awkward slices, but because the ricotta cheese melted into a near-liquid state, which kind of caused the zucchini to slide everywhere when I tried to cut it to eat.

On top of all that, the calorie count isn't even that low! I got 184 per piece (6 pieces). And I only used half of the recommended olive oil! That's actually MORE calories than the baked spaghetti I normally make, which is even bigger pieces. So, I think I'll stick to making baked spaghetti.

Don't get me wrong, it tasted good. Just not worth the hassle to me.