01 -
Preheat oven to 190°C. Slice zucchini lengthwise into strips approximately 6 mm thick using a mandoline or sharp knife. Arrange slices on paper towels, lightly salt, and rest for 10 minutes to extract excess moisture. Pat dry with fresh paper towels.
02 -
Combine ricotta cheese, optional egg, garlic powder, Italian seasoning, salt, and pepper in a small bowl. Stir until smooth and evenly blended.
03 -
Grease a medium baking dish with olive oil. Spread a thin layer of marinara sauce over the base. Arrange a single layer of zucchini slices to cover the bottom. Spoon portions of the ricotta mixture over zucchini, followed by a layer of marinara, then sprinkle with mozzarella. Repeat layering—zucchini, ricotta, marinara, mozzarella—until all ingredients are used. Finish with a final layer of zucchini, top with remaining marinara and cheeses.
04 -
Cover dish tightly with aluminium foil. Bake for 20 minutes. Remove foil and continue baking for 5–10 minutes, until liquid bubbles and cheese develops a golden hue. Let stand 5 minutes before serving.
05 -
Garnish with fresh basil or parsley before serving. Enjoy hot with your preferred side salad or roasted seasonal vegetables.