Do you know that we actually spell Zucchini wrong in America? In Italian one Zucchini is “una zucchina” so plural is ” Zucchine” Just thought you should know lol.
This is a great easy alternative to eggplant parmesan especially when you have zucchini coming out your ears like I do! My cheese man gave me a bag of zucchini and zucchini flowers which I stuffed with cheese and anchovy , dipped in batter and fried- even though I dislike frying these are so worth it! They disappeared in a nanosecond! Stay tuned for that recipe. You can make ahead and refrigerate for 3 days or freeze then bake when needed.
The most work in this recipe is slicing the zucchini but if you have a mandoline it’s easy and fast. I add a layer of thinly sliced mortadella because it’s so good here and the deli slices it thin for me. You can leave it out to make it vegetarian or use ham, speck or prosciutto.
1 pound zucchini or about 3 zucchini thinly sliced by mandolin if possible
2 cups grated mozzarella or your favorite cheese – gruyere would be yum
1 cup grated parmesan cheese
1/4 cup olive oil
6 slices mortadella (optional) can use ham, prosciutto or speck
fresh basil leaves – a handful
salt and fresh cracked pepper
heat oven to 350F 180C
drizzle an 8×8 or 9×13 pan with EVOO – extra virgin olive oil – (if you want it taller use the smaller pan and make more layers)
cover it with slices of zucchini even overlapping
sprinkle with salt and pepper
sprinkle a fourth of each cheese
add a slice of mortadella or as much needed to cover
repeat layers finishing with cheese on top and scattered basil leaves (save some fresh leaves for after baking
bake for about 40 minutes or until bubbling and top is golden.
Let sit at least 15 minutes for it to settle before cutting and serving
note: the raw zucchini exudes a lot of water so the longer you cook it the more it will evaporate out.