Ingredients
– Zucchini (about 3 medium)
– Tomato sauce (about 1½ cups)
– Ricotta cheese (1 cup)
– Grated Parmesan cheese (¼ cup)
– Carapelli Original EVOO (about 4 tbsp total)
– Shredded cheese (e.g., mozzarella or Italian blend, 1 cup)
– Fresh basil leaves
Directions
1 Thinly slice the zucchini.
2 Heat 1 tablespoon of olive oil in a pan and sauté the zucchini slices on both sides, adding more oil as needed.
3 In a bowl, mix ricotta cheese with Parmesan and 3 tablespoons of olive oil.
4 In a baking dish, spread a layer of tomato sauce, then layer zucchini slices and some of the ricotta mixture. Repeat until all ingredients are used, finishing with shredded cheese on top.
5 Bake at 375°F (190°C) for 25 minutes.
6 Garnish with fresh basil before serving.
2 Heat 1 tablespoon of olive oil in a pan and sauté the zucchini slices on both sides, adding more oil as needed.
3 In a bowl, mix ricotta cheese with Parmesan and 3 tablespoons of olive oil.
4 In a baking dish, spread a layer of tomato sauce, then layer zucchini slices and some of the ricotta mixture. Repeat until all ingredients are used, finishing with shredded cheese on top.
5 Bake at 375°F (190°C) for 25 minutes.
6 Garnish with fresh basil before serving.
