Ingredients

Equipment Needed

• •9-by-13-inch baking dish
• •Large skillet for frying
• •Paper towel-lined baking sheets for draining

Instructions

1. 1

   Salt the zucchini

   Trim the ends from the zucchini and slice lengthwise into planks about one-quarter inch thick. Arrange in a single layer on baking sheets lined with paper towels. Salt generously on both sides. Let stand for 30 minutes. The salt draws out moisture. You will see beads of liquid forming on the surface. This is essential.

   Medium zucchini work best. Very large ones have too many seeds and a spongy texture. Small ones are acceptable but tedious to slice.
2. 2

   Make the tomato sauce

   While the zucchini drain, crush the tomatoes by hand into a bowl. In a saucepan, heat three tablespoons olive oil over medium heat. Add the crushed garlic and cook until fragrant, about one minute. The garlic must not brown. Remove and discard the garlic. Add the crushed tomatoes, a pinch of salt, and half the torn basil. Simmer gently for 20 minutes, stirring occasionally. The sauce should be light, not thick.

   You remove the garlic after infusing the oil. What remains is a whisper of flavor, not a shout. This is the Italian way.
3. 3

   Fry the zucchini

   Pat the zucchini slices thoroughly dry with paper towels. They must be dry or the oil will splatter and the slices will steam rather than fry. Pour oil into a large skillet to a depth of one-quarter inch. Heat over medium-high until the oil shimmers. Fry the zucchini in batches, without crowding, until golden on both sides, about two minutes per side. Transfer to paper towels to drain. Do not skip this step.

   You may grill the zucchini instead of frying if you prefer. Brush with oil and grill over high heat until charred. The flavor will be different but equally valid.
4. 4

   Assemble the layers

   Heat the oven to 375 degrees. Spread a thin layer of tomato sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of fried zucchini over the sauce, overlapping slightly. Top with mozzarella slices, a few torn basil leaves, a spoonful of sauce, and a scattering of Parmigiano. Repeat the layers until all ingredients are used, finishing with sauce and a generous covering of Parmigiano. You should have three or four layers.

5. 5

   Bake until bubbling

   Bake uncovered until the cheese is melted and bubbling and the top is golden brown in spots, 25 to 30 minutes. The edges should be caramelized. Let rest for 10 minutes before serving. The dish needs time to set, or it will fall apart when you cut it.

   If the top is not golden enough for your taste, run it under the broiler for one or two minutes. Watch it constantly. Cheese goes from golden to burnt in seconds.
6. 6

   Serve properly

   Cut into squares and serve warm, not hot. This is not pizza. The flavors emerge more fully when the dish has cooled slightly. Many prefer it at room temperature, which is how it is often served in Southern Italy.

Chef Tips

• •The salting and draining step is not optional. Zucchini is mostly water. Skip this step and you will have soup with melted cheese on top.
• •Fresh mozzarella is essential. The pre-shredded bags of mozzarella contain anti-caking agents that prevent proper melting. The texture will be wrong.
• •This dish is excellent at room temperature the next day. Italians often serve it as part of an antipasto spread. It travels well to picnics and potlucks.
• •Choose zucchini that feel heavy for their size with taut, glossy skin. Avoid any that are soft, wrinkled, or have dark spots. The flesh should be firm when you slice it.

Advance Preparation

• •The tomato sauce can be made up to three days ahead and refrigerated.
• •The zucchini can be fried several hours ahead and held at room temperature.
• •The assembled dish can be refrigerated overnight before baking. Add 10 minutes to the baking time if cold from the refrigerator.
• •The baked dish keeps well for three days refrigerated. Reheat in a 325-degree oven until warmed through, or serve at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)