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Zucchini Lasagna
4
Ingredients
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*3 medium zucchini
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*3.5 oz grated Parmesan
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*2.8 oz mozzarella
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*7 oz Emmental
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*A dash of STAR Robust extra virgin olive oil
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*Salt and pepper
Instructions
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1.
Preheat the oven to 356 F.
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2.
Using a mandoline, slice the zucchini lengthwise into very thin slices. Sprinkle salt lightly over the zucchini on both sides and set aside to drain in a strainer. Allow to sit in the strainer for about 2 hours, then rinse the salt off completely and pat dry with a paper towel.
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3.
Grease a baking pan with extra virgin olive oil and lay out a layer of zucchini slices.
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4.
Add a layer of Emmental and mozzarella, a drizzle of olive oil, salt (just a pinch since the cheese will already be salty) and pepper. Repeat up to three times to form three layers of zucchini and cheese. Finish with a final layer of zucchini and grated Parmesan (if some of the other cheeses are left over, you can add them too)
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5.
Bake for 30 minutes at 356 F and finish under the broiler, if need be, so that the Parmesan is browned.
