Right now, markets are filled with bright green and yellow zucchini. They are an extremely versatile vegetable; they can be shredded into a bread batter, sliced into strands for raw food pasta, sautéed with onions for a side dish, but by far my favorite way to eat them is covered with bread crumbs and cheese and crisped up in the oven. I layer in ricotta and cover it with leftover marinara sauce for a complete meal.
Zucchini Crisp Lasagna, serves 2 for supper
2 medium green zucchini, sliced ¼ inch thick lengthwise
1/4 cup grated Pecorino Romano
1/4 cup plain dry bread crumbs
Chili Flakes (optional)
Freshly ground black pepper
1 cup whole milk ricotta cheese
1 cup good marinara sauce
3-5 fresh basil leaves, chiffonade
Preheat the oven to 450F with the rack in the middle. Mix the breadcrumbs and Pecorino Romano together on a plate. Take out a baking sheet and drizzle with enough olive oil to cover it.
Take each slice of zucchini swirl and flip it around on the tray a few times to cover it in olive oil, then press each side onto the plate of bread crumbs before placing it back on the tray. Continue to do this until all the slices have been breaded, adding more olive oil on the tray as needed, but be careful not to drown the already breaded slices. When all slices are well covered, place the tray into the oven and bake for 20-25 minutes until golden brown.
When the zucchini is about to come out of the oven, warm up the marinara sauce. After the zucchini has cooled slightly, take a slice, put it on a plate, top with a bit of ricotta, and a sprinkle of salt, pepper and chili flakes. Keep layering until you have a stack about 3-4 slices high.
You should be able to make 2-3 stacks. When you’re finished stacking, pour a little marinara sauce on top and more on the plate, so your stacks don’t get soggy. Sprinkle on basil and serve immediately.