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Recipes - Italian Zucchini Bake

Recipe Name

Italian Zucchini Bake

Submitted by

armeoli

Recipe Description

4 small to medium zucchini 1 large sweet onion 2 large cloves of garlic 6 large fresh basil leaves 2 sprigs of fresh oregano 2 c. of marinara sauce or prepared basil & tomato pasta sauce ½ to 1 c. of parmesan cheese Cooking spray 1 tsp. kosher salt (optional) 1 tsp. fresh ground black pepper

Quantity	0	Quantity Unit	2 qt casserole dish	Servings
Prep Time (minutes)	30	Cook Time (minutes)	60	Ready In (minutes)	90

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



80 7/8	large	zucchini, sliced
66 2/3	clove	garlic minced
33 1/3	onion	onions, sweet, mediim size, sliced
33 1/3	tablespoons	basil, fresh, chopped
33 1/3	tablespoons	oregano (fresh)
38 1/4	cans , 15 oz (303 x 406)	tomato sauce
33 1/3	cups	Parmesan, Freshly Grated
2/3	cup	kosher salt
11	tablespoons	Black Pepper, Coarsely Ground

Steps

Sequence	Step

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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