The Ultimate Baked Pasta

Method

1. Partially peel the zucchini and slice them to even thickness. Heat oil and fry the zucchini at 160-170°C until golden. Remove and fry the zucchini skins separately for about 40 seconds. Season with a pinch of salt.
2. For the béchamel: Infuse the milk with mint and crushed garlic by simmering for 4-5 minutes. Remove the aromatics.
3. In a clean pot, melt butter over moderate heat. Add flour and whisk to form a roux. Gradually add the infused milk, stirring to avoid lumps. Season with salt, pepper, and nutmeg. Remove from heat, cover with plastic wrap, and set aside.
4. Cook the pasta in boiling salted water for half the recommended cooking time. Drain and transfer to salted ice water to stop cooking. Drain well and spread on a tray with a drizzle of extra virgin olive oil.
5. Preheat the oven as needed. Spread a thin layer of béchamel on the bottom of a baking dish.
6. Arrange a first layer of pasta (cut any long ziti to fit).
7. Scatter the fried zucchini over the pasta, then add fresh thyme, oregano, basil, and generous amounts of Pecorino Romano and Parmigiano Reggiano.
8. Add another layer of béchamel.
9. Make a second layer of pasta, this time placing the pieces vertically.
10. Repeat with zucchini, cheeses, and béchamel.
11. Add a final layer of pasta, then top with remaining béchamel, Parmigiano Reggiano, and Pecorino Romano.
12. Clean the edges of the dish and bake until almost cooked through.
13. Near the end of baking, remove from the oven and scatter the fried zucchini skins and a light grating of Pecorino and Parmigiano.
14. Return to the oven and grill for the final 2 minutes.