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Categories:
tomatoes garbanzo beans onion garlic Handful of salt fresh ground black pepper fresh oregano olive oil zucchini rye bread Mozzarella Feta cheese oregano red pepper Romano cheese
Viewed: 23 - Published at: 7 years agoIngredients
- 29 ounces crushed tomatoes can -
- 29 ounces garbanzo beans can -, chickpeas - drained
- 1 onion large, - sliced
- 7 cloves garlic - chopped
- 1 fresh basil healthy handful of
- 1 dash sea salt
- 1 dash fresh ground black pepper
- 1 dash fresh oregano
- olive oil
- 4 zucchini large, - sliced lengthwise
- 9 slices seedless rye bread
- 8 ounces shredded mozzarella
- 4 ounces feta cheese
- 1 dash dried oregano
- 1 dash red pepper flakes
- grated romano cheese
Method
- Preheat Oven 350 degrees:
- Heat a griddle with a drizzle of olive oil and place the sliced zucchini on the griddle to grill.
- While the zucchini is grilling prepare the sauce.
- Heat a large frying pan with a drizzle of olive oil and place the sliced onions and garlic in the pan to saute until the onion is clear. Add the chick peas, crushed tomatoes, basil and seasonings. Simmer on low, while preparing the zucchini.
- Drizzle a little olive oil in a casserole dish and fit slices of bread on the bottom. Top with slices of zucchini and spoonfuls of sauce on top. Top with mozzarella and grated cheese and continue to layer. On the next to last layer top with the feta cheese and continue to layer until the zucchini is used.
- Place more mozzarella and grated cheese on top with a drizzle of olive oil and more seasonings on top.
- Place in the oven for about 30-35 minutes, until the top is a beautiful golden.
