Ingredients:

  • 2 medium zucchinis, sliced into ¼ inch rounds (approx. 1 lb / 450g)
  • 1 tsp (6g) kosher salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 cup (250g) whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (2g) dried Italian seasoning
  • 2 cloves garlic, minced (approx. 6g)
  • ¼ tsp (1.5g) black pepper
  • ½ cup (125ml) marinara sauce
  • 1 cup (115g) shredded mozzarella cheese
  • 1 tbsp (8g) grated Parmesan

Instructions:

  1. Slice the zucchini into uniform rounds, sprinkle with salt, and let them sit for 10 minutes to sweat. Pat them firmly with paper towels to remove surface moisture.
  2. Toss the dried zucchini slices with olive oil and roast at 400°F (200°C) for 10–12 minutes until just tender.
  3. In a medium bowl, combine the ricotta, beaten egg, Parmesan, Italian herbs, minced garlic, and pepper. Stir until the mixture is smooth and velvety.
  4. Spread half of the marinara sauce on the bottom of an 8x8 inch baking dish.
  5. Arrange a layer of roasted zucchini, followed by half of the ricotta mixture and a sprinkle of mozzarella.
  6. Repeat the layers, finishing with a generous layer of mozzarella and the optional Parmesan.
  7. Bake at 375°F (190°C) for 20–25 minutes until the cheese is bubbling and the edges are mahogany-colored and crisp.