3 lbs. lg. zucchini, scrubbed 1 tsp. salt 1 qt. spaghetti sauce or thick tomato sauce 1 c. bread crumbs 2 lbs. ricotta cheese 4 eggs, lightly beaten 2 tbsp. chopped parsley 1/2 tsp. dried oregano 1/2 tsp. dried basil 1 c. grated Parmesan or Romano cheese 1 lb. Mozzarella cheese, coarsely grated Salt & pepper to taste
Scrub zucchini and trim ends. Cut, unpeeled, into long, thin slices. Bring about 1 inch of water to a boil in a soup pot; add salt and zucchini. Cook until zucchini is translucent and limp, about 5 minutes. Drain on paper towels.
Cover a 9 x 14 x 2 inch baking pan with a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange a layer of zucchini over crumbs; place slices side by side to cover space entirely.
Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan and half the remaining crumbs. Spoon half of this mixture over zucchini. Sprinkle with half the Mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices) and ricotta mixture. Cover with most of remaining tomato sauce and sprinkle with Mozzarella. Combine remaining crumbs and Parmesan cheese and sprinkle over top. Bake at 350° for about 1 hour or until top is brown. Let stand 20 minutes before cutting. Yield: 10 -12 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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