zucchini tomato bake
ingredients
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
3/4 cup onion, chopped
1 clove garlic, minced
1/4 tsp salt
4 cups zucchini, sliced
2 tomatoes, sliced
2 cups cheese, grated
directions
Preheat oven to 375F.
In a medium saucepan, combine the tomato sauce, paste, onion, garlic and salt and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
In a 9"x13" pan, layer half the zucchini, all of the tomatoes, and half of the cheese and half of the tomato sauce mixture. Repeat the zucchini, cheese and sauce layers, ending with some cheese sprinkled on the top. Cover the dish with aluminum foil and bake for 40 - 45 minutes, or until zucchini is tender.
notes
I was surprised at how little sauce mixture there was, and actually used some leftover canned pizza sauce, so you may want to make twice the amount of sauce called for. This didn't come out at all dry, though. The original recipe called for two layers of tomatoes, but I can't stand the way they feel, so I only used half as many (and will probably leave them out altogether from now on). This was really good, so if you like zucchini you should love this. For the cheeses I used a combo of parmesan, Monterey jack, and cheddar.
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