Italian Style Zucchini Recipe
Ingredients
| Vegetable oil spray | ||
| Zucchini | 6 Medium, thinly sliced | |
| Olive oil | 2 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), sliced | |
| 1 teaspoon salt-free all-purpose seasoning | ||
| 2 large ripe tomatoes or 4 Italian plum tomatoes, thinly sliced | ||
| Dried basil | 1 1/4 Teaspoon | |
| Oregano | 3/4 Teaspoon | |
| 1/4 pound part-skim mozzarella, shredded | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Minced parsley | 2 Tablespoon | |
Directions
Preheat oven to 375° F.
Lightly spray a casserole with vegetable oil.
Place zucchini in a saucepan with enough water to cover, and cook over medium-high heat until tender.
Drain.
Set aside.
Place olive oil in a small skillet over medium-high heat.
Add onions and saute until tender.
Add seasoning, toss lightly and remove from heat.
In a bowl, combine zucchini, onions, tomatoes, basil and oregano.
Toss lightly to mix well.
Place half of zucchini mixture in prepared casserole.
Sprinkle mozzarella over it.
Add remaining vegetable mixture, and sprinkle Parmesan on top.
Bake, uncovered, 25 to 30 minutes.
Sprinkle with parsley and serve hot.
Lightly spray a casserole with vegetable oil.
Place zucchini in a saucepan with enough water to cover, and cook over medium-high heat until tender.
Drain.
Set aside.
Place olive oil in a small skillet over medium-high heat.
Add onions and saute until tender.
Add seasoning, toss lightly and remove from heat.
In a bowl, combine zucchini, onions, tomatoes, basil and oregano.
Toss lightly to mix well.
Place half of zucchini mixture in prepared casserole.
Sprinkle mozzarella over it.
Add remaining vegetable mixture, and sprinkle Parmesan on top.
Bake, uncovered, 25 to 30 minutes.
Sprinkle with parsley and serve hot.
Chef
