Preheat the oven to 350°F. Add 1 teaspoon of salt to the zucchini spirals, mix the salt evenly over the noodles in a bowl and let sit for 10 minutes to pull out the water.

Heat a large skillet to medium-high heat and add 1 tablespoon of olive oil. Sauté the hot italian sausage, red onions and ½ teaspoon flaky sea salt. Break down the ground hot italian sausage with a wooden spatula and cook for about 5-7 minutes until cooked through. When finished cooking, drain any excess liquid, remove the mixture from the skillet and set aside.

Turn the skillet, back to medium-high heat and add 1 teaspoon of olive oil. Sauté the spinach for 2-3 minutes until wilted, remove from heat and drain any excess liquid.

Wrap the zucchini noodles in paper towels and squeeze the excess liquid so they are as dry as possible. This is the best way to draw the water out of the zucchini to prevent the casserole from having a runny texture.

In a medium bowl, combine spinach, garlic powder, italian seasoning, fresh basil, ricotta, sour cream and 1 teaspoon of sea salt.

Add 1 teaspoon of olive oil to a 9x13 large casserole dish or large baking dish and spread evenly around the bottom and edges of the dish.

Add half of the ricotta mixture then layer the zucchini noodles, hot Italian sausage mixture, the remaining ricotta mixture and then top with the Parmesan cheese.

Bake in the oven for 35-45 minutes until the cheese is fully melted, golden brown and the center of the casserole is no longer cool. If the casserole is starting to burn before it finishes cooking, cover with aluminum foil until it finishes baking.

Top with fresh basil and Parmesan cheese before serving.