| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Cheese/eggs, Microwave, Pasta | 6 | Servings |
INGREDIENTS
| 8 | oz | Can Tomato Sauce |
| 1/4 | ts | Basil leaves |
| 1/8 | ts | Fresh Ground Pepper |
| 1 | c | Ricotta cheese |
| 1 | ts | Parsley |
| 1 | lg | Tomato |
| 1 | md | Onion, chopped |
| 1/4 | ts | Salt, optional |
| 1/4 | ts | Oregano leaves |
| 1/2 | c | Shredded Mozzarella Cheese |
| 3 | md | Zucchini, about 9-in.long |
| 2 | tb | Grated Parmesan Cheese |
INSTRUCTIONS
1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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