Ingredients:

  • 3 medium zucchinis, sliced into 1/4 inch rounds (~1.5 lbs / 680g)
  • 1 tsp (5g) kosher salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cups (475ml) marinara sauce
  • 1 cup (115g) grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Toss zucchini slices with salt in a colander and let them sit for 10 minutes to draw out excess moisture.
  2. Line the colander with a clean dish towel and press down firmly to wring out all excess liquid, then pat dry with paper towels.
  3. Preheat the oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish.
  4. Spread 1/2 cup of marinara sauce across the bottom of the baking dish.
  5. Arrange one-third of the zucchini slices in a single layer, then top with one-third of the mozzarella and one-third of the Parmesan.
  6. Repeat the layers of sauce, zucchini, and cheese two more times.
  7. Finish with the remaining sauce and top with the final layer of mozzarella and Parmesan.
  8. Bake in the center rack for 25-30 minutes until the edges are bubbling and the cheese is deep golden brown.
  9. Broil on high for 2-3 minutes if a shattering, crispy crust is desired.
  10. Allow the casserole to rest for 5-10 minutes before slicing to let the structure set.