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Recipe from: Adriana's Italian Gourmet Cookies
1 ½ pounds zucchini (courgettes)
2 cups extra virgin olive oil
2 cloves garlic
1 onion, finely chopped
14 ounce can diced tomatoes — polpa di pomodoro
8 fresh basil leaves, torn
salt and freshly ground black pepper
¾ cup Parmesan cheese, freshly grated
7 ounces mozzarella cheese, in thin slices
1 tablespoon butter
Wash the zucchini and trim the ends. Slice lengthwise in ¼ inch strips. Heat the olive oil in a deep-sided skillet (frying pan) until very hot and fry the zucchini in small batches until golden brown. Drain well on paper towels and set aside in the warming oven. Sauté the garlic and onion over medium heat in a skillet with the olive oil. Remove the garlic and add the tomatoes, basil and salt. Cook for 10 minutes, stirring from time to time with a wooden spoon.
Grease an oven proof dish with a little olive oil and cover the bottom with a layer of tomato sauce. Add a layer of zucchini slices, another of tomato sauce, sprinkle with Parmesan cheese, and cover with a layer of Mozzarella slices. Repeat until all the ingredients are used up, leaving a little Mozzarella and Parmesan cheese for the topping. Dot with the butter and grind a little black pepper over the top. Bake in a preheated oven at 350°F for 15 minutes, or until the topping is golden brown.