2 zucchini (sliced lengthwise 1/8" thick)
1 1/2 c bread crumbs
1/4 c Parmesan cheese
1 - 1/2 c ricotta (duh-homemade of course)*
1/3 c Parmesan cheese
1/2 t nutmeg
2 c tomato sauce (preferably with fresh tomatoes)
6 oz mozzarella (need you even ask if I used homemade?)
|Eggs - CHECK Bread crumbs - CHECK - Zucchini CHECK - all ready to go|
Meanwhile mix ricotta, 1 egg, Parmesan cheese, nutmeg, and salt/pepper. Mixture should be moist. If you are using homemade, depending on how long you have drained it, you might need to add an additional egg or two. You can also add some fresh basil or lemon zest. Set aside.
Spoon enough sauce into a casserole dish to cover the bottom of the dish. Set aside.
|Pre-baking - I like big hunks of mozzarella|
This was such a fresh tasting dish. I think next time I would think about using panko - I think it would have been nice to have a little crunch. Now I realize most eggplant recipes have you frying the eggplant but I figure I have to have the oven on to bake this so why not just save some calories and bake the zucchini.
This looks like a real lengthy time-consuming project but I have to say all total - it took about an hour and a half - with only about a half hour of that hands on.
*I thought I did a blog post on homemade ricotta but I can't find it (or I've done a terrible job tagging things?). Next time I make it, I will have to do a post. It is so easy to make - you could even do it on a weeknight (and I have)!