Katherine Turner's Zucchini Italiano
To weight-loss winner Katherine Turner, who worked as a billeting and food-services manager for American troops, we say "Grazie!"1 can(s) | (28-oz) diced, tomatoes |
2 clove(s) | (minced) garlic, or .25 tsp. garlic powder |
2 tablespoon(s) | (chopped) parsley, or 2 tsp. dried |
2 teaspoon(s) | (dried) basil |
1 | bay leaf |
1/2 teaspoon(s) | salt |
1/2 teaspoon(s) | pepper |
4 | zucchini, about 1.25 lbs. |
1/2 cup(s) | (shredded) fat-free , mozzarella cheese |
1/4 cup(s) | (grated) Parmesan cheese |
DIRECTIONS
- Preheat oven to 350ºF. Coat a 9-inch pie pan with nonstick cooking spray.
- In a medium saucepan over medium heat, combine first seven ingredients. Stir and bring to a boil. Reduce heat to low; simmer for 30 minutes.
- Cut zucchini into ¼-inch-thick rounds and sprinkle with salt. Drain on paper towels while you heat an indoor grill or stove-top grill pan to medium-high.
- Coat grill pan with nonstick cooking spray. Grill zucchini for 4 minutes, or until slightly softened, turning over halfway through.
- Remove bay leaf from sauce and pour half the sauce into pie pan. Arrange half the zucchini slices on sauce. Top with ¼ cup mozzarella and 2 Tbsp. Parmesan. Repeat layers, using remaining sauce, zucchini and cheeses. Bake for 40 minutes, or until center is bubbly.
REVIEWS
1 comment:
Thank you for this recipe. I hope to try it. I am starting a notebook of all our recipes.
Dani Joy
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