Ingredients
2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling top
2 large eggs, beaten
Kosher salt
Freshly ground black pepper
1 1/2 c. marinara
3 large zucchini, cut into large strips using a Y-peeler and drained on paper towels
3 c. shredded mozzarella
Preparation
Step 1Preheat oven to 350°. In a small bowl, make ricotta mixture: Stir together ricotta, Parmesan and eggs and season with salt and pepper.Step 2Spread a thin layer of sauce in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.Step 3For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.Step 4Sprinkle with more Parmesan and season with salt and pepper.Step 5Bake until totally melty and zucchini is cooked through, 30 minutes.Step 6Let rest 10 minutes before slicing.
