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zucchini olive oil kosher salt tomato sauce Provolone cheese breadcrumbs freshly grated Parmesan cheese
Viewed: 17 - Published at: 9 years agoIngredients
- 1 large zucchini
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 2 to 3 cups tomato sauce
- 8 ounces provolone cheese, thinly sliced
- 1/4 cup dry breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
Method
- Slice the zucchini lengthwise into 1/4-inch-thick slices.
- Lay them out in a single layer on a rack and let dry overnight.
- Preheat the broiler.
- Brush the zucchini slices with olive oil, add salt and pepper to taste, and put them on a baking sheet.
- Broil until lightly browned and then turn to brown the other side, about 3 minutes per side.
- Reduce the oven temperature to 350F.
- Spoon a bit of the tomato sauce over the bottom of a 9 x 12-inch baking dish or casserole.
- Arrange the zucchini slices in a single layer.
- You may need to cut them to fit the dish.
- Top with a slightly overlapping layer of provolone cheese and spread a few tablespoons of tomato sauce over the cheese.
- Repeat the layering of zucchini, provolone cheese, and tomato sauce twice, ending with the tomato sauce.
- Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle over the top.
- Bake for 30 minutes, until it is bubbling and the top is browned.
- Let stand at room temperature for 15 minutes before serving.
