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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Zucchini and Tomato Sauce Recipe

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This recipe for Roasted Zucchini and Tomato Sauce is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds zucchini, sliced 1/2" thick
3 teaspoons olive oil
1 26-ounce jar marinara sauce
1 8-ounce package cheddar cheese
3/4 cup dried breadcrumbs
3/4 cup grated parmesan cheese
Freshly ground black pepper to taste
Directions:
Directions:
Preheat oven to 425 degrees.

Toss zucchini in olive oil. Roast on a baking sheet for
15-20 minutes. Remove from oven.

Transfer zucchini to a 13 x 9 baking dish, with a thin layer of marinara sauce on bottom. Spread 1/3 of the zucchini over the layer of marinara, sprinkle with half of the cheddar cheese, and another thin layer of sauce over the cheese, repeat, ending with the last 1/3 of zucchini. Pour rest marinara sauce over. Mix bread crumbs and parmesan cheese together, sprinkle on top.

Return to oven and cook for 15 minutes.
Number Of Servings:
Number Of Servings:
12

 

 

 

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