Slice the zucchini, eggplant, onion and tomatoes, season with garlic, fresh herbs, salt and pepper, drizzle with olive oil.
On bottom of buttered baking dish layer the yellow zucchini, add a layer of risotto, layer tomatoes, layer half of the tomato sauce, layer of eggplant, layer risotto, layer onion, layer of green zucchini, layer of the remaining half of the tomato sauce, add the vegetable stock, spread the breadcrumbs and cheese on top.
Cover with parchment paper and foil and bake at 350°F oven for 40 minutes. Remove the parchment and foil after 30 minutes of baking to allow for the top to be golden brown and be crispy.
Remove from oven cool slightly, slice, serve and enjoy.
By Chef Honoré Gbedze
Preparation Time: 15 minutes
Cook Time: 40 minutes
1 medium each green and yellow zucchini
1 medium egg plant
2 large tomatoes
1 medium onion
1 cup of risotto, cooked
1 teaspoon freshly chopped thyme, parsley, rosemary
1 teaspoon of finely chopped garlic
½ cup of tomato sauce
½ cup of vegetable stock
2 tablespoons olive oil
2 cups grated mozzarella cheese
1 cup of breadcrumbs
Salt and pepper
1 teaspoon butter