2 pounds zucchini (2 large zucchini)
kosher salt, for sprinkling
16 ounces whole milk ricotta cheese, grated (2 cups grated)
4 ounces (1/2 cup) mascarpone cheese
1 ounce parmesan cheese (about 1/2 cup grated)
1 large egg
2 cups packed fresh baby spinach, finely chopped
4 garlic gloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce
2 ounces mozzarella cheese (about 2/3 cup grated)
Preheat oven to 375 degrees F.
Connect your KitchenAid Vegetable Sheet Attachment to your stand mixer. Cut off ends of zucchini and cut into two even sections approximately 3-to-4″ in length.
Position thin cutting blade in place. Turn mixer to speed 2, and slowly release the blade using the release lever to cut into one long thin sheet. Discard ends, then cut into 8-to-9-inch-long pieces. Repeat with remaining zucchini; you should end up with 12 pieces.
Line two baking sheets with paper towels.
Lay zucchini pieces in a single layer on baking sheets with as little overlap as possible. Sprinkle about 1/2 teaspoon of kosher salt generously over zucchini. Let sit for 10 minutes or until water begins to bead on the surface; blot dry with a paper towel. Flip zucchini pieces, then salt other side and repeat this process again to draw out as much water as possible.
While zucchini is sitting, prepare your filling: In a bowl, combine ricotta, mascarpone, and parmesan cheeses along with egg.
Stir well to combine. Fold in spinach and garlic, and season with salt and pepper (go easy on the salt since the zucchini itself is already salted).
Spread about 3/4 cup of marinara sauce in a 13-by-9-inch baking pan or casserole dish.
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