Ingredients:

  • 3 lbs zucchini, sliced into ¼-inch rounds
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup fresh basil, chiffonade
  • ½ cup Panko breadcrumbs
  • 2 tbsp melted unsalted butter
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Toss the sliced zucchini with kosher salt in a colander and let it sit for 15 minutes. Use paper towels to firmly pat the slices dry.
  2. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 4 minutes), then stir in the minced garlic for another 60 seconds.
  3. Spread half of the zucchini slices in the bottom of a 9x13 inch baking dish. Top with the sautéed onion and garlic, followed by half of the marinara sauce and half of the mozzarella.
  4. Repeat the layers: add the remaining zucchini, remaining sauce, and remaining mozzarella.
  5. Combine Panko, melted butter, and the additional 2 tbsp of Parmesan in a small bowl. Sprinkle this mixture evenly over the top.
  6. Bake at 400°F (200°C) for 25–30 minutes until the edges are bubbling and the topping has reached a deep golden brown. Garnish with fresh basil.