Zucchini Parmesan, summertime comfort food

I have been making this for most of my life, and have never taken measurements to write up a proper recipe.  It is so good, so appropriately seasonal, that I just have to say something about it (I happen to have a picture, too, so sharing seems the natural thing to do).  It is especially good with the Fresh Ricotta I just wrote about.

I promise I’ll take measurements next time – the following is my best guess.

5 large zucchini, any type (mine used green and yellow), sliced lengthwise into ¼-inch slices
Salt
Olive oil for brushing
1 cup tomato sauce
1 pound ricotta cheese
½ cup chopped onion, preferably sweet
1 pound mozzarella cheese (I used ½ shredded, ½ fresh, sliced)
3 large tomatoes, sliced in ¼-inch slices
1 cup chopped fresh basil
½ cup grated parmigiano reggiano
½ teaspoon mixed Italian herbs

1. Preheat broiler. Lay zucchini slices in single layer on baking sheet.  Lightly salt one side, then brush both sides with olive oil.  Broil on top shelf for approximately 5 minutes on each side, until firm-tender.
2. Change oven setting to bake at 350°and move shelf to middle of oven.
3. Spread half of the tomato sauce on the bottom of an oiled 9×13-inch pan.
4. Lay one-third of zucchini slices in single layer on top of sauce.  Top with half of the ricotta cheese, then sprinkle half the onion over all.
5. Sprinkle with one-third of the mozzarella (if using both fresh and shredded, save the fresh for the top – it’s prettier).
6. Lay half of the sliced tomatoes over the cheeses, then sprinkle with half of the basil, half the parmigiano and half of the herbs.
7. Place another layer of zucchini, then top with remaining ricotta, onion and another one-third of the mozzarella. Spread remaining tomato sauce over all.
8. Top with the final layer of zucchini, sprinkle the remaining Italian herbs over, then the remaining parmigiano.  Lay tomatoes in single layer over all, then top with remaining mozzarella.
9. Cover with foil and bake for 30 minutes.  Remove foil and bake another 15 minutes or so, until bubbling and cheese on top is beginning to brown.
10. Remove from oven and sprinkle with remaining basil.  Let stand 10 minutes before serving.

Note: The vegetables may give up a lot of juice, and your dish may look very watery. Not to worry – serve with a slotted spoon.  If there are leftovers (and you hope there are, because it is even better the next day), the juices will reabsorb.

Music in the kitchen – Mom is here, so we are listening to 60′s oldies