GENERAL INGREDIENTS:
Russet potatoes
Zucchini
Kosher or sea salt
Black pepper
Dried oregano
Fresh mint leaves
Extra virgin olive oil
Ricotta cheese
Goat cheese
Kasseri, Gruyere, or Parmesan cheese
EQUIPMENT:
Measuring cups and spoons
Cutting board and large chef’s knife
Large colander, for draining zucchini slices
9 x 13-inch baking pan (ceramic or glass preferred)
1 large sheet of parchment paper, for covering pan while baking
Mandolin or food processor (fitted with the slicing disk) for slicing potatoes and zucchini rounds
3 medium mixing bowls
2 large mixing spoons