Local and Seasonal Recipes, Menus and More 
  White Zucchini Parmesan


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
6-8 zucchini, each about 8 inches long
1/2 cup olive oil
16 ounces or approximately 2 cups whole milk ricotta
4 ounces Parmigiano Reggiano

DIRECTIONS
Preheat oven to 375 degrees. Lightly oil an 8x8 or 9x11 baking dish.
Cut zucchini lengthwise into long 1/4 inch thick slices.
There will be irregular slices— it’s just fine. They can hide in the bottom layer!
Brush slices with oil on both sides and place in one layer on cookie sheets.
Bake zucchini slices for 10 minutes. Remove from oven and use tongs or a spatula to carefully flip each piece.
Return to oven and bake an additional 5 minutes. Zucchini should be tender but hold its shape.
Place half the zucchini slices in one layer to cover the bottom of the prepared baking dish.
Remember to use up the irregular slices. Carefully spread ricotta on top until it completely covers zucchini.
Place remaining slices on top to completely cover the cheese.
Shred Parmigiano on a very fine grater to create a “cloud” of cheese.
Spread evenly over the top layer of zucchini.
Place in preheated oven and bake 35-45 minutes until top is browned.
Let casserole rest about 10 minutes before slicing into squares to serve.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen