- 4 zucchinis
- 2 summer squash
- Olive oil
- 1/3 cup grass-fed ricotta cheese
- 6 oz. grass-fed mozzarella cheese
- ¼ cup grated Parmigiano-Reggiano cheese
- ½ cup tomato sauce
- Dried oregano
- Dried basil
- Sea salt
- Fresh basil for garnish
Preheat the oven to 350°. Using a mandolin, slice the zucchini and summer squash into long thin strips – lengthwise. You could use a sharp knife, it’ll just take a bit longer to do all the slicing. In two separate 9×12 baking pans lay the strips of vegetables on top of each other and drizzle with olive oil. Season with sea salt and roast in the oven 35-40 minutes or until much of the natural water is released from the vegetables and evaporates. If you don’t have two baking pans, roast the vegetables in two separate batches. Remove the vegetables from the oven.
In a 9×9 casserole dish or baking pan, place a layer of roasted zucchini and summer squash and top with ricotta cheese, plus a pinch or two of dried herbs (basil and oregano). Place another layer of vegetables on top of the ricotta cheese, and top that with a few tablespoons of tomato sauce, a couple of pinches of dried herbs and some mozzarella cheese. Repeat with a final layer of vegetables, tomato sauce, dried herbs, Parmigiano-Reggiano cheese, and mozzarella cheese. Roast in the oven 35-40 minutes. Garnish with fresh basil, minced.
Andrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching individuals and health practitioners how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.