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Sunday, July 30, 2017

Zucchini Parmesan

This uses up a lot of zucchini and is a nice change from many other zucchini recipes.  And delicious as well!  Could work as a main if you used a meat sauce.
  • 2 to 2¼ pounds zucchini
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • ½ to 1 teaspoon red pepper flakes (pepperoncini), to taste
  • ¾ cup freshly grated Parmesan
  • 3/4 c. grated mozerella
  • 1 quart Marinara  Sauce
  1. Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
  2. To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup of both cheeses. Repeat with 2 more layers, ending with cheese on top. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

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