Zucchini Parmesan - Finding Joy in My Kitchen*
3 medium/large zucchini
1-2 tsp. Italian seasonings
sea salt, to taste
~2 C spaghetti sauce (we used homemade)
1 C ricotta cheese
2 tsp. basil (dried)
1/2 C bread crumbs
1 C mozzarella cheese, shredded
1/4 C Parmesan cheese, shredded
Slice up your zucchini lengthwise into layers (think like noodles!).
Place them on a lightly greased cookie sheet and sprinkle with Italian seasonings and sea salt.
Put these into the oven to roast at about 425/450 degrees for 15-20 minutes.
Check on them to make sure they are not burning, and flip once while cooking.
While zucchini roasts, lightly scrambled egg and basil in a medium-sized bowl.
Add in the ricotta cheese. Stir to combine.
Pull the zucchini out when it's roasted, and allow it to cool before you decide to pick up the pieces ;)
Transfer the pieces to the bottom of a lightly greased 8x8 inch glass baking dish.
You can put as much zucchini in as you want.
Top with half of the bread crumbs (about 1/4 C)*
Spread half of the ricotta mixture over the zucchini.
Top with half of the spaghetti sauce and half of the mozzarella cheese.
Repeat the layers, again adding as much zucchini as you have prepared.
Finish by making the top cheesy -- adding the remaining mozzarella and
the Parmesan cheeses to the top.
Bake uncovered for ~40 minutes at 350.
Move the dish to the top rack about 10 minutes before serving so the cheese browns nicely.
Slice and serve.
*Modified from Swimming in Jell-o