Pour the breadcrumbs and almond meal into a shallow dish and add salt & pepper to taste, mix until combined.
If using the eggwhite, dip the zucchini rounds in the eggwhite and then coat in the breadcrumb mixture. If using cooking spray, spray both sides of the zucchini and then coat in the breadcrumb mixture.
Place the zucchini rounds on a foil lined baking sheet and bake for 20 minutes, flipping once half way through.
Remove zucchini from the oven, spray an 8x8 (or similar size) baking dish with cooking spray and cover the bottom with a layer of the baked zucchini rounds.
Add dollops of ricotta over the zucchini and then pour sauce over the entire layer of zucchini,
Repeat the layering process until the zucchini are gone.
Bake in the 400 degree oven for another 10 minutes.