- Recipes Home
- Interest Groups
Zucchini Mozzarella, Alphonse Recipe
|Spaghetti sauce mix||2 Tablespoon (1 Package)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Coarsely shredded mozzarella cheese/Sliced mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Lean bacon slice||4|
Serving size: Complete recipe
Calories 1142 Calories from Fat 628
% Daily Value*
Total Fat 71 g109.7%
Saturated Fat 26.8 g134.1%
Trans Fat 0 g
Cholesterol 144.9 mg
Sodium 3414.6 mg142.3%
Total Carbohydrates 71 g23.7%
Dietary Fiber 13.8 g55.1%
Sugars 26.9 g
Protein 64 g127.3%
Vitamin A 70.8% Vitamin C 253.1%
Calcium 121.9% Iron 41.5%
*Based on a 2000 Calorie diet
While it simmers, remove tips from zucchini, halve them crosswise, then slice each lengthwise into about 3 flat slices.
Sprinkle with salt and pepper, and roll in flour.
Brown lightly in a film of hot oil and drain on paper towels.
Place 1-layer deep in large shallow baking dish or individual dishes as used by Alphonse.
Cover zucchini with mozzarella cheese.
Top with spaghetti sauce and sprinkle with 2 to 3 tablespoons grated Parmesan.
Bake at 350°F about 30 minutes, until bubbly hot.
Meanwhile cook bacon until nearly crisp.
Drain and place on top of dish (Alphonse also presses slices of avocado into the sauce and then tops with bacon).
Run under broiler a few minutes to glaze and to crisp the bacon.