1). Preheat your oven to 400°F.   

2). Line a medium-size baking sheet with parchment paper.  You will also need an 8 x 8 or similar size glass baking dish. 

3).  Thoroughly wash all of your produce. 

4). Using a sharp knife, slice rounds of zucchini about ¼” thick.  For this recipe you’ll need 18 rounds of equal(ish) size.  Slice the tomatoes into uniform ¼” thick slices and set aside. You’ll need 12 of these. 

5).  Place the zucchini rounds on the parchment lined baking sheet. Using the 2 tsp of olive oil, lightly brush the tops of the zucchini. Flip the rounds over and brush the other side.  Place the baking sheet in the oven and roast the zucchini rounds for 9 – 11 minutes.  You want them to be just fork tender, not mushy. While the zucchini rounds are roasting, make the tofu ricotta 

6). To make the tofu ricotta, firmly squeeze the tofu with your hands to remove excess moisture. Crumble the tofu into a food processor.  Add the garlic cloves, miso, 1 TB of olive oil, salt, nutritional yeast, lemon zest, lemon juice, basil and oregano, Process the mixture, stopping a few times to scrape down the sides so that all the lumps are incorporated into the ricotta. Continue processing until the mixture is smooth and creamy. Set aside.

7). In a small bowl mix together ¼ cup of breadcrumbs and 2 TB parmesan.

8). To assemble: 

Place 6 zucchini rounds in the bottom of the glass baking dish. Top each zucchini slice with about 2 tablespoons of tofu ricotta. Place a tomato slice on top, followed by another spoonful of ricotta.

And start again… 

Zucchini followed by ricotta, topped with a tomato slice and more ricotta.

Finally, place one last zucchini slice over the top of each stack and finish with a dollop of ricotta.

Neatly place a tablespoon or two of the breadcrumb/parmesan mixture over the top layer of ricotta.  Gently press down the mixture to help it stay in place.  To help form a crisp crust, spray or brush with a little more olive oil.

Top it all with a little salt and pepper if you’d like. 

9). Cover the baking dish with foil and place the dish in the oven. Bake, covered for 20 – 25 minutes.  Remove the foil and return the dish to the oven for another 10- 15 minutes. The zucchini should be soft and the breadcrumb topping should be golden brown. Remove from the oven and allow to cool for 10 minutes. To serve, place 2 – 3 stacks on a plate and top with additional vegan parmesan.