Cooking On The Q with Shelli!
Zucchini Parmigiana
Ingredients:
Fresh from the garden zucchini (about 2 lbs)
Fresh made tomato sauce or a high quality jar sauce
Salt and pepper
One cup of Parmesan cheese
Pint of Ricotta cheese
Directions:
Heat oven to 450 degrees.
Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick.
Pam up a baking sheet pan. Lay the zucchini on the tray. (You may need two.)
Season on both sides with salt and pepper and then brush the tops with olive oil.
Roast for 15 minutes, until lightly browned on the bottom.
Flip the zucchini over and roast another 8 minutes.
Remove from oven and reduce heat to 350 degrees.
Pam up a 2-quart glass baking dish.
Spread a layer of tomato sauce over bottom of dish.
Arrange a third of the zucchini in an even layer over tomato sauce.
Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan.
Add 5 dollops of ricotta cheese.
Repeat with 2 more layers, ending with 1/2 cup Parmesan on the final layer.
Bake 40 minutes, until bubbling and browned on the top.
Tune in next Monday morning at 6:40 am for another segment of Cooking on The Q With Shelli on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!