Ingredients:

  • 3 lbs zucchini, sliced into 1/4 inch rounds
  • 1 tbsp kosher salt
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp plain breadcrumbs

Instructions:

  1. Toss the sliced zucchini with kosher salt in a large bowl and let sit for 15–20 minutes to draw out moisture. Pour into a colander and pat firmly with paper towels.
  2. Heat olive oil in a skillet over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
  3. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Add the patted-dry zucchini to the skillet and sear in batches until edges are golden-brown and slightly caramelized. Remove from heat.
  5. Preheat oven to 375°F (190°C).
  6. In a mixing bowl, fold together the ricotta, Parmesan, Pecorino, and half of the mozzarella.
  7. Stir in the seared zucchini and chopped parsley.
  8. Transfer the mixture to a 9x9 inch baking dish. Top with the remaining mozzarella and plain breadcrumbs.
  9. Bake for 45 minutes until the top is golden-brown and bubbling.