| 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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