Ingredients:
3 – 4 large zucchini, sliced lengthwise into ¼” slices
1 Tbsp olive oil
½ of a white onion, finely chopped
3 cloves garlic
Large can (approx 28 oz) of whole tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
Pinch of red pepper flakes, use more or less depending upon
your taste for spicy
Salt and pepper
Italian Bread Crumbs (I used Progresso)
1 cup Italian cheese mixture (packaged, or a mix including,
for example, Mozzarella, Parmesan, provolone)
Directions:
Heat oven to 400° F.
Heat the oil in a medium saucepan. Sauté the onion in the
oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60
seconds, until the garlic is fragrant. Cut tomatoes in 3 to 5 pieces, and add,
along with the herbs and spices.
Cook over medium heat until the liquid is mostly gone (but
not dry), stirring occasionally. This should take about 15 to 20 minutes.
Meanwhile, cut the zucchini into slices approximately ¼ inch
thick. Take the largest slices and line the bottom of a 9 X 9" or 8 X
8" pan. (Note, I cut the zucchini
lengthwise) Sprinkle some breadcrumbs over the zucchini.
Spread about ¼ of the tomato mixture on the zucchini (don't
even try to spread evenly; it won't work), followed by ¼ cup of the cheese.
Continue layering. Sprinkle some bread crumbs in between the
zucchini layers to help absorb the liquid, as the zucchini will create quite a
bit. It should come out to four layers,
but if it only makes three, just try to divide things relatively evenly. Don't
put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and
lower the temperature to 375 F. Bake for about 20 more minutes, or until cheese
is golden brown.
Allow to cool for a bit before serving. I found this to be better served the second
day, and warmed up each serving in the microwave.
