THREE-CHEESE ZUCCHINI GRATIN
“A new way with family favourite zucchini”
6 zucchinis, sliced lengthways, 4mm thick 2 tbs extra virgin olive oil, plus extra to
drizzle 250g smoked scamorza (or dried
mozzarella), sliced 500g ricotta ½ cup (35g) fresh breadcrumbs 100g pecorino or parmesan, grated 50g unsalted butter Micro parsley to serve (optional)
Preheat oven to 180°C. Heat a chargrill pan over high heat. Brush the zucchini with 2 tbs oil. In batches, grill zucchini slices on both sides until charred. Set aside.
Grease the base of an ovenproof roasting dish. Place one layer of grilled zucchini, then add some scamorza slices, a few tablespoons of ricotta and a pinch of salt. Repeat the layers until all of the zucchini is used.
Sprinkle the top evenly with the breadcrumbs, pecorino and a pinch of salt. Dot the butter over the top and bake for 25 minutes, or until the top is golden brown and crunchy. Serve hot with freshly ground black pepper. Top with micro herbs and drizzle with extra oil.
NUTRITION • 34G PROTEIN • 27G SAT FAT • 11G CARB • 7G SUGARS • 555MG SODIUM • 620 CAL (2595KJ)