| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Zucchini, cut in 3/4 in slices |
| 1 |
|
Can tomatoes |
| 6 |
oz |
Can tomato paste |
| 2 |
tb |
Oil |
|
|
Garlic (as much as you like) |
|
|
Oregano, basil, and parsley |
| 1 |
md |
Onion |
| 1/2 |
c |
Parmesan cheese |
| 1 |
c |
Grated mozarella cheese |
INSTRUCTIONS
Saute garlic and onion in oil until onion is transparent. Remove garlic.
Add tomatoes, bring to boiling point, then simmer for 1/2 hour. Add tomato
paste, diluted with 3 cans water, simmer for at least 1 hour. Add parsley,
basil, and oregano to taste and simmer a few minutes longer. Coat zucchini
slices with flour and saute lightly in oil. Layer zucchini in baking dish,
cover with sauce then parmesan cheese. Repeat until all zucchini is used.
Top with mozarella cheese. Cover & bake about 30 min. at 350. Uncover last
15 min.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”