A quick and easy vegetarian zucchini-tomato-mozzarella bake for two, a starter for four, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrette dressing cannot be beat.
Ingredients
- 2 tablespoons olive oil
- 4 zucchini , sliced
- 1 large clove garlic , crushed
- 4 ounces thinly sliced mozzarella cheese
- 4 large tomatoes , peeled and sliced
- 0.25 cups grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- salt and freshly ground black pepper
Instructions
-
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.
-
2
Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
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3
Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
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4
Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
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5
Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts
Per serving
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