Open-Face Mediterranean Zucchini Lasagna with Rosemary White Beans and Whipped Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Arrange the zucchini slices on the sheet pan. Toss them with 30 ml (2 tbsp) olive oil, dried oregano, 3 g (1/2 tsp) salt, and black pepper. Roast for 15 minutes at 220 °C / 425 °F, flipping halfway through, until tender and lightly golden.

3. 3

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a wide skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in the garlic and fresh rosemary and cook 30 seconds more.

4. 4

   Add the tomato paste to the skillet and stir for 1 minute. Add the cherry tomatoes and cook for 4 minutes, pressing a few with the spoon so they release their juices.

5. 5

   Add the cooked white beans, 2 g (1/4 tsp) salt, and 2 tablespoons of water if needed. Cook over medium-low heat for 5 to 6 minutes until the filling is juicy and thick. Remove from the heat.

6. 6

   In a small processor or with an immersion blender, blend the feta cheese, plain Greek yogurt, and lemon juice until thick and smooth.

7. 7

   To assemble, spread a base layer of the white bean mixture in an oven-safe dish. Add a layer of roasted zucchini slices on top and spoon over some of the whipped feta. Repeat to make 2 or 3 open layers without packing too tightly.

8. 8

   Sprinkle the grated Parmesan over the top and bake for 8 minutes at 220 °C / 425 °F, just to heat through and lightly brown.

9. 9

   Remove from the oven and finish with the Kalamata olives, toasted pine nuts, and fresh basil. Serve hot or warm.