Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Arrange the
Zucchini (905 g)
in single layers on two Silat or parchment-lined rimmed sheet pans. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
on each side, drizzle each pan with
Extra-Virgin Olive Oil (2 Tbsp)
, toss to coat, then spread into an even layer.
Step 3
Roast for 10 minutes. Remove pans from oven and set aside.
Step 4
Reduce oven to 400 degrees F (200 degrees C).
Step 5
Meanwhile, make the breadcrumb topping: In a food processor, pulse enough
Bread (to taste)
to make 1 cup of breadcrumbs. Toss the breadcrumbs with the
Parmigiano-Reggiano (4 Tbsp)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Set aside.
Step 6
Into a circular gratin dish or a 9x9-inch similar baking pan, spoon a small amount of
Tomato Sauce (to taste)
, about a heaping 1/3 cup, then add a thin scattering of Parmigiano-Reggiano (3/4 cup), then a single layer of zucchini, shingling the slices slightly. Repeat until all ingredients are used, ending with a little sauce and cheese.
Step 7
Top with the breadcrumb mixture. Bake until the mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers.
Step 8
Remove from heat and allow to rest for 10 minutes before serving. This also tastes great at room temperature.
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