INGREDIENTS:
2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling
2 large eggs
Kosher salt
Freshly ground black pepper
1 1/2 c. marinara sauce
3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels
3 c. shredded mozzarella
INSTRUCTIONS:
Step 1
Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.
Step 2
Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about 1/3 cup marinara over mozzarella. Repeat layering twice more.
Step 3
For the top, layer zucchini noodles side by side on a diagonal in the baking dish to make a lattice. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until full.
Step 4
Sprinkle with more Parmesan and season with salt and pepper.
Step 5
Bake until melty and zucchini is cooked through, 30 minutes.
Step 6
Let rest for 10 minutes before slicing.
**This is a vegetarian option. If you'd like to add ground beef or italian sausage, just add a little extra marinara (too much and it could be soupy).
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