Grate an 8 ounce block of mozzarella and start stacking in your pan (I used like an 11X13 pan). put some sauce in the bottom, spread out thin, then a layer of zucchini. Sprinkle with cheese, then spread more sauce. Repeat until you are done. I had some zucchini left but not enough for a full final layer, so I diced it up with a tomato and a half (I know this is not happening in Pam's world, but it would be fine without the tomatoes). I spread that over the pan, then combined some grated parnesan and Italian seasoned bread crumbs (from a box) and sprinkled those on top of the diced veg. Bake in a 400 degree oven for about 30 minutes.
I had some zucchini I needed to use, and about 2 cups of left over spaghetti sauce in the freezer (you co Here's what I did--I sliced the zucchini into thinnish strips (just long wise). Then, I threw a chopped onion, a minced clove of garlic, and some oregano in the skillet, and stirred in 1/2 a bag of Morningstar Farms veggie crumbles (you could easily use 1/2 pound of your favorite ground meat here). Once that was good to go, I stirred in the 2 cups of sauce and a can of tomato paste to thicken it up (you want it pretty thick, as the zucchini is going to release some liquid).
Grate an 8 ounce block of mozzarella and start stacking in your pan (I used like an 11X13 pan). put some sauce in the bottom, spread out thin, then a layer of zucchini. Sprinkle with cheese, then spread more sauce. Repeat until you are done. I had some zucchini left but not enough for a full final layer, so I diced it up with a tomato and a half (I know this is not happening in Pam's world, but it would be fine without the tomatoes). I spread that over the pan, then combined some grated parnesan and Italian seasoned bread crumbs (from a box) and sprinkled those on top of the diced veg. Bake in a 400 degree oven for about 30 minutes.
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