Serves: 1-2 Time: 35 minutes
- 1 zucchini, sliced very thin lengthwise
- 1/2 c. whole milk ricotta
- 1 c. red sauce
- 1 lemon, zested and juiced
- 1/2 c. shredded mozzarella
- 3 T. freshly grated parmiagiano reggiano
- parsley, torn for garnish
- salt, pepper, olive oil
Put the zucchini in a dish. Drizzle with olive oil, the lemon juice and season with salt and pepper. Set aside.
Preheat the oven to 350 degrees.
Mix together the lemon zest, ricotta, and a drizzle of olive oil. Season with salt and pepper.
Put the red sauce in a small pot on the stove to warm through. Keep warm over low heat.
In a baking dish, spoon down 1/4 of the tomato sauce. Top with a layer of the zucchini, ricotta mixture, and half of the mozzarella. Follow with another layer of zucchini, sauce, and cheese. Repeat the layer, finishing with sauce on top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and sprinkle the parmiagiano on top. Turn the oven up to broil until golden brown and bubbling.
Garnish with the parsley and serve.