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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Bake Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 c. sliced zucchini
2 T. olive or vegetable oil
Salt and Pepper to taste
1 large onion, chopped
2 T. minced garlic
1 can (10-3/4 oz.) tomato puree
1 can (6 oz.) tomato paste
3 T. sugar
1 tsp. Italian seasoning
1 tsp. dried basil
2 cans (2 1/4 oz) sliced ripe olives, drained
3 c. (12 oz.) shredded mozzarella cheese
6 eggs, lightly beaten
1-1/2 c. grated Parmesan cheese

Directions:
Directions:
In large skillet, saute zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13 x 9 inch baking dish.
In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. Stir in tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 - 15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella.
Combine the eggs and Parmesan cheese; pour over zucchini. Bake , uncovered at 375º for 25 - 30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving.

Number Of Servings:
Number Of Servings:
12 - 16

 

 

 

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