Ingredients:

  • 3 lbs large zucchini
  • 1 tsp fine sea salt
  • 1 tbsp extra virgin olive oil
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.5 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 0.25 cup fresh basil, chiffonade
  • 0.5 tsp black pepper
  • 24 oz marinara sauce
  • 3 cups shredded low-moisture mozzarella cheese
  • 0.5 tsp dried oregano

Instructions:

  1. Start by slicing your 3 lbs large zucchini into long, thin strips. Lay them out on paper towels and sprinkle with 1 tsp fine sea salt. Let them sit for at least 15 minutes. You'll actually see the water bead up on the surface — it’s fascinating! After 15 minutes, pat them dry with a clean towel. Toss them with 1 tbsp extra virgin olive oil and roast at 400°F for about 10-12 minutes until they look slightly translucent and have just started to brown.
  2. In a medium bowl, combine 15 oz whole milk ricotta cheese, 1 large egg, and 0.5 cup grated parmesan cheese. Stir in 2 cloves minced garlic, 0.25 cup fresh basil (chiffonade), and 0.5 tsp black pepper. Whisk this together vigorously until the mixture looks creamy and uniform. This is your flavor engine.
  3. Spread about 0.5 cup of the 24 oz marinara sauce on the bottom of your 9x13 dish. This prevents sticking. Lay down your first layer of roasted zucchini, overlapping them slightly like shingles. Spread 1/3 of the ricotta mixture over the zucchini, followed by a sprinkle of 0.5 tsp dried oregano and 1 cup of the shredded mozzarella. Repeat this for two more layers.
  4. Finish with a final layer of zucchini topped with the remaining marinara and a generous 1 cup of mozzarella. Bake at 375°F for 30-35 minutes until the cheese is bubbling and has deep golden brown spots. Let it rest for at least 15 minutes before cutting. This is the hardest part, but it’s crucial for the layers to set!