Zucchini Lasagna

Steps

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1. 1
   Prepare the zucchini by trimming the ends and slicing into even, thin rounds approximately ¼ inch thick.
   ▶ ≈0:16
2. 2
   Salt and pepper the zucchini slices generously and let them sit to release their excess moisture naturally.
   ▶ ≈3:15
3. 3
   Set up breading station by placing flour in one bowl and beaten eggs mixed with salt and pepper in another.
   ▶ ≈7:50
4. 4
   Heat olive oil in a pan, then coat each zucchini slice in flour followed by egg mixture and fry until golden brown on both sides.
   ▶ ≈9:11
5. 5
   Transfer fried zucchini to paper towels to drain oil, then repeat process with remaining slices.
   ▶ ≈12:00
6. 6
   Combine ricotta, eggs, grated Pecorino Romano cheese, salt, pepper, and fresh parsley in a bowl to create the filling mixture.
   ▶ ≈12:59
7. 7
   Spread a thin layer of marinara sauce on the bottom of a baking dish and sprinkle with Pecorino Romano cheese.
   ▶ ≈14:42
8. 8
   Layer zucchini slices, ricotta mixture, Pecorino Romano, mozzarella, and marinara sauce in alternating layers, repeating until the dish is full.
   ▶ ≈15:44
9. 9
   Top the final layer with marinara sauce, Pecorino Romano, and mozzarella cheese.
   ▶ ≈20:57
10. 10
    Bake in a preheated 315°F oven for approximately 1 hour, checking occasionally until the top is golden brown and fully cooked through.
    ▶ ≈28:06
11. 11
    Remove from oven and let rest for at least 10 minutes before slicing and serving.
    ▶ ≈28:59