Using a peeler, peel the zucchini into thin strips (lengthwise). Sprinkle with salt, pat dry and set aside.

In a medium-large pan, heat olive oil on high heat. Add in onions and cook until translucent, about 1-2 minutes. Add in the mushrooms and cook for another 2 minutes. Add in the spinach and arugula and cook for an additional minute or two until wilted. Add in the garlic. Stir in the remaining salt, pepper, garlic herb seasoning, italian seasoning, and oregano. Add in the frozen corn. Pour in the marinara sauce and stir to combine. Lower the heat to medium and stir in a quarter cup of the parmesan. Cook for about 3 minutes, then turn off the heat.

Preheat oven to 375 degrees Fahrenheit and prepare a 9"x 9" casserole dish.

In a small bowl, combine greek yogurt, egg, and 1 ¼ cup of the mozarella.

Time to layer! Start with a thin layer of sauce, then layer on some zucchini in the same direction. Spread on some of the cheese/yogurt mixture and sprinkle about a tablespoon of parmesan. Keep repeating these layers until the ingredients are all used up. Top with the remaining mozarella and parmesan.

Bake for 20 min covered, then 5 minutes uncovered. Enjoy!