This recipe is from Instagram. The Modern Nonna. I followed the recipe, except I did not roll up the zucchini strips, but laid them flat. Aspen Moon Farm is my go to farm stand in Hygiene. Quality, organic and expensive! The recipe makes a 9x13-inch pan full of goodness.
Ingredients:
- 8-9 zucchini, cut in thirds or fourths lengthwise, depending on how large
- salt and pepper
- EVOO
- 1 jar Rao Marinara
- 1 container whole milk ricotta cheese
- 1/2 cup grated fresh parmesan cheese
- 2 eggs, beaten
- 1/4- 1/3 cup fresh basil, cut up
- 2 cups or so shredded mozzarella cheese
Directions:
Preheat oven to 400-degrees.
Place zucchini strips in a single layer on a baking sheet, brush with EVOO and sprinkle with salt and pepper. Bake 15 minutes. Remove and set aside.
Lightly grease a 9x13-inch baking pan with canola oil.
Combine the beaten egg, basil, parmesan cheese to the ricotta cheese.
Add a thin layer of marinara to the bottom of the baking pan.
Place the zucchini slices on top of marinara, top with 1/2 of the ricotta mixture. Repeat with marinara, zucchini, ricotta and finally rest of marinara. Top with shredded mozzarella.
Bake for 20 minutes uncovered. Allow to sit before cutting into serving portions.
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