| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Vegetarian | Vegetarian, Main dish, Casseroles, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 6 | lg | Zucchini (or more) |
| 1 | qt | Jar thick marinara sauce |
| 1 | lb | Ricotta cheese |
| 1 | lg | Onion; sliced |
| 1/4 | lb | Mushrooms; sliced |
| 1 | tb | Dried oregano; crushed |
| 1 | tb | Dried basil; crushed |
| Salt, pepper | ||
| 1 | lb | Mozzarella cheese, sliced |
| 1/2 | c | Grated Parmesan cheese |
| Toasted sunflower seeds (optional) |
INSTRUCTIONS
Slice zucchini 1/2-inch thick. Spread thick layer using half of marinara sauce in 13- x 9-inch baking dish. Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices. Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds. Bake at 350F 45 minutes, or until zucchini is cooked but not mushy. Note: For a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce. Makes 6 to 8 servings (C) 1992 The Los Angeles Times
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