| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | large | zucchini, sliced | 1/3 | clove | garlic minced | 1/8 | onion | onions, sweet, mediim size, sliced | 1/2 | teaspoon | basil, fresh, chopped | 1/2 | teaspoon | oregano (fresh) | 1/3 | cup | tomato sauce | 2/3 | ounce | Parmesan, Freshly Grated | 2 1/2 | dash | kosher salt | 3 1/2 | dash | Black Pepper, Coarsely Ground |
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Steps
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Sequence
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Step
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| 1 | Preheat the oven to 400 degrees. | 2 | Wash zucchini and dry with paper towels. Remove both ends and slice into 1/8 in. slices.
Peel onion and slice. Break the slices into individual rings.
Peel garlic cloves. Smash the peeled cloves with the back of the knife, then dice.
Wash basil leaves and oregano. Dry with paper towels. Using only the leaves of each herb, dice the herbs. | 3 | Spray the casserole dish with cooking spray.
Start layering the dish (you should complete approximately 3 layers).
½ c. tomato sauce
Layer of onions rings.
Layer of zucchini.
¼ of your herbs | 4 | Repeat. Once you have completed your last layer of zucchini, spread the remaining sauce over the top with remaining herbs, salt, and pepper. Top the dish with parmesan cheese. Place in the preheated oven and bake for 45 covered, 15 min (or until cheese browns) uncovered. |
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