Inspired by recipe from Chow, but it was overly complicated so I have greatly simplified it (ie no need to bake zucchini twice, sautee mushrooms in one pan, then sautee artichokes in another pan separately… who’s got time for that!? Not this medical student!)
The sauce is definitely worth making though, and this recipe actually makes a little extra (it’s a double batch of the original recipe) for later use.
When I baked it there was extra liquid, but once I drained it, it was fine (and after I refrigerated it and ate it as leftover, the held its shape nicely). Next time, I might use tomato paste instead of crushed tomatoes for presentation, but I thought the consistency was perfectly fine eatingwise
1 tablespoon olive oil
1 small yellow onion, diced
garlic cloves, finely chopped
1 (28 oz-ounce) can crushed tomato (tomato sauce is too watery)
1 can artichoke hearts, chopped
red pepper flakes, pepper, Italian seasoning, kosher salt, to taste
16 oz ricotta cheese
2 cups shredded mozzarella cheese
3 zucchini, ends trimmed and sliced lengthwise 1/4 inch thick
Preheat oven to 350 degrees F.