Zucchini alla Parmigiana

Ingredients

For 8 servings

• •3 pounds (1.4 kg) medium zucchini (about 5-6 zucchini)
• •1 c. à soupe (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight
• •2 c. à soupe (30 ml) extra-virgin olive oil
• •1 medium clove garlic, lightly smashed
• •1 (28-ounce; 794-g) can whole peeled tomatoes in their juices, blended, or 1 (24-ounce; 680-g) bottle passata
• •1 large sprig fresh basil, plus basil leaves for garnish
• •Neutral oil, such as vegetable oil, for frying
• •16 ounces (455 g) fresh mozzarella, torn and patted dry
• •3 /4 cup (about 2 oz; 60 g) finely grated Parmigiano Reggiano or Pecorino Romano

Method

1. 1.For the Zucchini: Trim ends off the zucchini, then slice each in half crosswise. Cut each zucchini half lengthwise into 1/4-inch-thick planks.
2. 2.Place the zucchini planks in a colander set inside a large bowl. Sprinkle with 3 teaspoons kosher salt and toss to coat. Let sit at room temperature for 1 hour to drain, tossing once halfway through.
3. 3.Meanwhile, in a medium saucepan, heat olive oil with garlic over medium heat until garlic begins to sizzle. Reduce heat to medium-low and continue to cook, stirring and turning garlic occasionally, until garlic is just beginning to turn golden, about 4 minutes. Remove garlic clove and discard. Add pureed canned tomatoes or passata along with the basil sprig and bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook, stirring often, until thickened and no longer watery (this may take almost no time at all for some passata products, or up to 20 minutes for waterier canned tomatoes). Remove from heat and season with salt to taste. Set aside.
4. 4.For Frying the Zucchini: Set a wire rack in a rimmed baking sheet and line with paper towels. In a large Dutch oven or heavy-bottomed pot, heat 1 inch of oil over medium-high heat until it registers to 350°F (175°C). Working in batches, fry zucchini planks, turning occasionally, until light golden brown and tender, 6 to 8 minutes. Transfer to prepared baking sheet to drain. Lightly sprinkle zucchini with salt. Allow oil to cool before discarding or straining and storing.
5. 5.For Assembling the Zucchini Parmigiana: Preheat oven to 400°F (200°C). In a 9x13-inch baking dish, spread a thin layer of tomato sauce. Top with a layer of fried zucchini planks, followed by a layer of mozzarella, grated cheese, and torn basil leaves. Continue layering zucchini, sauce, cheese, and basil until all the ingredients are used up. Do not add basil to the top layer.
6. 6.Bake until bubbling and browned on top, 30 to 35 minutes. Let rest for 10 to 15 minutes before serving. Top with additional fresh basil and a drizzle of olive oil.