Joyce Park stashed this in Food
I love veggies, and never seem to have good results with pasta... so this vegetarian and noodle-less (but not gluten-free, there are breadcrumbs) gratin seems like an awesome technique for the zucchini overflow of high summer.
Thanks for stashing this, Joyce. It looks AMAZING.
Zucchini Lasagne (adapted from The Italian Dish):3-4 large zucchini, sliced the long way, grilled or cooked for 5 min. in boiling water 1 cup of homemade tomato sauce (you can use whatever sauce you like) 1 cup of fresh ricotta cheese 2 eggs (Elaine's recipe calls for 4 eggs) 1 cup of freshly grated Parmigiano Reggiano cheese (use the real stuff) (divided) 1 cup of grated mozzarella cheese (divided) 1 cup of fresh breadcrumbs (divided) fresh chopped parsley salt & pepper
Make the ricotta mixture by adding the eggs, ricotta cheese, 1/2 cup of parmesan, 1/2 cup of breadcrumbs, salt & pepper and fresh parsley. Set aside.
In a small rectangle baker (8 x 10), lay some tomato sauce on the bottom of the pan.
Lay slices of zucchini, overlapping them a bit like noodles.
Next, layer a dollop of the ricotta cheese on top & spread over the zucchini slices, and sprinkle w/ half the mozzarella cheese.
Layer with another row of zucchini slices.Next add some more tomato sauce on top of the zucchini and sprinkle the other 1/2 cup of the breadcrumbs over the sauce. Finish with the rest of the ricotta mixture.
Sprinkle the other 1/2 cup of mozzarella and 1/2 cup of the Parmesan cheese on top of the ricotta mixture. This will be your topping, a nice baked cheesy fluffy mixture, that browns in the oven.I liked that!
Bake at 350F for about 40-45 minutes.
Let sit an hour before serving.