Zucchini Parmigiana

Method

1. Slice the zucchini into rounds.
2. Prepare the ragù: finely dice carrot, onion, and celery, then sauté with chopped wild boar meat until browned.
3. Heat oil in a pan and fry the zucchini slices one at a time until golden, being careful not to lower oil temperature.
4. Spread a thin layer of ragù on the bottom of a baking dish.
5. Arrange fried zucchini slices vertically around the edges of the dish.
6. Add a layer of mozzarella, ricotta, salt, pepper, and more ragù.
7. Repeat layers until the dish is filled, finishing with a top layer of ragù.
8. Top with more mozzarella (use pizza mozzarella) and a generous amount of grated Parmigiano Reggiano (30 months aged).
9. Drizzle with olive oil.
10. Bake at 180°C (350°F) for 10 minutes, until the top is well gratinated.
11. Let rest a few minutes before serving.