It tastes like lasagna, only without the pasta and without the guilt. This oven-baked zucchini and parmesan layer tender zucchini with flavorful tomato sauce and melted parmesan cheese to create a golden-brown dish that melts in your mouth with every bite. Savory, cheesy, juicy, and yet surprisingly light. Everything is layered, then the oven does all the work until the cheese is golden brown. One bite and no one at the table will miss the pasta.

Ingredients: 3–4 zucchini, 400 ml passata, 200 g mozzarella, 60 g grated Parmesan, 2 tbsp olive oil, 1 clove of garlic, 1 tsp oregano or Italian herbs, salt and pepper. Fresh basil, if desired.

Slice the zucchini thinly and season with a little olive oil, salt, and pepper. Briefly roast them in a pan or in the oven to reduce their moisture.

Season the passata with finely chopped garlic, herbs, salt, and pepper. Layer the zucchini, tomato sauce, mozzarella, and Parmesan alternately in a baking dish.

Bake in a preheated oven at 190 °C (375 °F) for about 25–30 minutes, until the cheese is melted and golden brown. Let it rest briefly before serving and sprinkle with fresh basil, if desired. Enjoy!