Friday, August 17, 2012
Stuffed Zucchini Parmigiana
For the sauce:
1tsp. olive oil
1Tbl. minced onion
1tsp. minced garlic
1/4tsp. black pepper
28oz. can of petite diced tomatoes
You'll also need:
4 zucchini-slice horizontally and scoop out the seed cavity
8oz. shredded mozzarella cheese
1/2cup grated Parmesan cheese
Preheat the oven to 375*
In a large sauce pan, heat the oil on medium flame.
Add the onion and garlic. Cook until the onion softens.
Add all other sauce ingredients. Bring to a boil, and cook about 8 minutes, or until the sauce thickens somewhat. (the sauce will be chunky)
Pour the sauce into a 13x9 shallow, metal baking pan. (you may need to divide the sauce, between two pans to hold all the zucchini)
In a bowl combine the two cheeses, fill each zucchini with the cheese, and place atop the sauce.
Bake about 45 minutes to 1hour, or until the zucchini is tender. Turn the heat to broil.
Remove the pan from the oven, then place it in the broiler. Cook until the tops brown.
Serve, topped with the sauce.