Ingredients
- 2 cups Ricotta cheese
1 cup Parmesan cheese Grated
2 lg Egg
1 tsp Kosher Salt
1 tsp Black pepper
1 ½ cups Marinara sauce Make our marinara sauce- 3 lg Zucchinis
- 3 cups Mozzarella cheese Shredded
For Service
- 1 tbsp Parmesan Cheese
Equipment
1 9 X 13 Baking Dish
Instructions
- Heat the oven to 425°F and line two baking sheets with parchment. Slice the zucchini lengthwise about ⅛ inch thick. Sprinkle with ½ teaspoon of the salt, let stand for 10 minutes, and pat thoroughly dry. Arrange in a single layer and roast for 12–15 minutes, until flexible and excess moisture has evaporated. Reduce the oven to 375°F.
- Mix the ricotta, 1 cup grated Parmesan, eggs, remaining ½ teaspoon salt, and pepper in a bowl. Reserve 1 cup mozzarella for the top.
- Spread ½ cup marinara over the bottom of a 9-by-13-inch baking dish. Add a third of the zucchini, half the ricotta mixture, and 1 cup mozzarella. Repeat with another third of the zucchini, ½ cup marinara, the remaining ricotta mixture, and 1 cup mozzarella. Finish with the remaining zucchini, ½ cup marinara, and reserved mozzarella.
- Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until bubbling and the center reaches 160°F. If the cheese browns too quickly, replace the foil loosely.
- Rest for 10 minutes before cutting. Finish with the extra tablespoon Parmesan and serve with a spatula.
Nutrition
Notes
Makes 10 smaller portions or about 6 main-course servings. Roasting and blotting the zucchini help prevent a watery bake. Use thick ricotta, draining it first if watery. Contains egg and milk. For a vegetarian version, choose cheeses made with vegetarian rennet. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.
