One way to use your roasted vegetable sauce is in this zucchini, or eggplant, or summer squash, Parmesan!
2 pounds zucchini, eggplant, or summer squash – or some of all three!
2-3 tablespoons of olive oil
1 cup of ricotta cheese
1 egg
a few grates of nutmeg
grated zest of half a lemon
4-6 ounces grated mozzarella (OK to sub other cheese)
salt & freshly ground black pepper
3 cups roasted vegetable sauce
1/2 cup grated Parmesan or Asiago cheese
If using zucchini or summer squash, cut it into long planks. If using eggplant, cut into rounds, place them in a colander and sprinkle with coarse salt. Let stand for about 30 minutes, then pat dry and proceed. Heat the oven to 425°. Pour about 2 tablespoons of the oil into a rimmed baking sheet. Lay your vegetable slices on the sheet, flipping them to get them nicely coated with oil, and adding more oil as necessary. Sprinkle with salt and pepper, place in the oven, and roast until tender. Remove from the oven and cool. Turn the oven down to 375°.
Meanwhile, mix the ricotta, egg, nutmeg, lemon, and grated mozzarella – you’ll want about 2 cups of filling. Season with salt and pepper.
Spread a generous cup of sauce in a 2-qt. shallow baking dish, and arrange a layer of vegetables on top. Blob the filling in and spread it out – OK if it’s not perfect! Add another layer of vegetables, and top with a thick layer of the remaining sauce.
Bake the dish for 20-30 minutes, until firm and bubbling around the edges. Top with the grated Parmesan and bake anther 10 minutes. Let rest for 10 minutes before cutting. Serve with garlic toast!
Alternatively, prepare the vegetables like these Love and Lemons zucchini chips from the week 6 newsletter!