Recipe by Mary Jo
"Delicious and easy way to use zucchini!"
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zucchini, thinly sliced
1 (16 ounce) jar
shredded mozzarella cheese
I had made this on Saturday, did not soften the zucchini as directed but saute
them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this and
sprinkled on Parmesan Cheese, 3 slices of
Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot. It was just enough and it was just right. If you let it set after baking like lasagna it will absorb the water from the
sauce. Also I had sprinkle bread crumbs on the top before baking. Will be making
this again and again. Very good. Thank
you. forgot I had also added fresh basil
from the garden.
After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Tomato & Basil) over the zucchini mixture that is when I realized that it was going to be the sauce that was going to make it watery. I was right...maybe adding tomato paste to thicken it? Besides that it was very good and I served it over ziti.
I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all.
I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in addition to the onions. It turned out fantastic.
I also used Ragu Garden Style Spaghetti sauce. Perfect!
This recipe was delicious although I made a few changes to suit my family's tastes. I grilled the zucchini on my George Foreman Fusion Grill. I salted the slices liberally and it pulled out a lot of moisture. After I removed them I let them cool and then patted them with paper towel to remove as much extra moisture as possible. (It worked). I used a jar of spaghetti sauce, fresh mushrooms, onions and a little wine for flavor. I also used a pound of ground turkey, cooked and drained it and mixed with the sauce along with 5 cloves of fresh garlic. I used mozz cheese, ricotta and parmesan. My hubby who is somewhat fussy told me that he would eat this again and again. Hence the 5 stars. It was a great starting point and if I were going to make it purely vegetarian I would add grated carrots and celery and maybe summer squash. But it really is worth a try.
I thought this turned out great. My husband enjoyed it as well. I did not boil the zucchini. Instead I sauteed it with the onion and garlic until the onion was tender. I also did not use thin slices of zucchini. I prefered larger slices. I recommend using a chunky spaghetti sauce. I used mozzerella and parm and I baked it at 375 until the cheese was brown. It was a little watery but the zucchini was not mushy at all.
Very easy & delicious. What more could you ask for? I added sautéed mushrooms, fresh sliced tomatoes & a bit of mozzarella cheese to the layers. I baked it at 375 for 30 min. I will absolutely make this dish again. Thanks!
Great vegetarian recipe, doubled the garlic and cheese and added 1/2 lb of fresh mushrooms to the onion and garlic saute, will make again using italian sausage, ground beef or chicken for the meat lovers in the family.
I used leftover grilled zucchini to make this, and it turned out delicious! A nice alternative to eggplant. We used the leftovers from this dish to make sandwiches on Italian bread the next day. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 104
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