Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 pounds zucchini, thinly sliced (approx. 900g, about 3-4 medium zucchini)
  • 1 teaspoon dried Italian herbs (mixed)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 1 cup ricotta cheese (225g), whole milk
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese (50g), plus extra for topping
  • 1 cup shredded mozzarella cheese (100g)
  • ½ cup shredded cheddar cheese (50g)
  • 2 tablespoons fresh basil, chopped (optional garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  2. Heat olive oil in the large skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant (about 30 seconds).
  3. Add zucchini slices to the skillet. Cook until slightly softened, stirring occasionally. Stir in Italian herbs, salt, and pepper. Remove from heat.
  4. In a mixing bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  5. Layer half the zucchini mixture in the baking dish. Spread half the ricotta mixture over the zucchini. Sprinkle with half the mozzarella and cheddar cheese. Repeat layers.
  6. Sprinkle the remaining Parmesan cheese on top. Bake for 35-40 minutes, or until golden brown and bubbly. Let rest for 10 minutes before serving.
  7. Sprinkle with fresh basil before serving.