| Directions |
Preheat the grill or oven to 400. Trim zucchini, then slice lengthwise (¼
inch). Use half of the oil to lightly oil both sides of each slice.
- To grill, arrange slices on grill, and sprinkle with salt and
pepper. Cook about 4 minutes, until you can see grill marks. Turn and
grill another 4 minutes.
- To bake, arrange slices on baking sheets, sprinkle with salt and
pepper, and bake about 25 minutes, until just starting to brown around
the edges.
Meanwhile, heat 1 T oil in pan over medium heat, and sauté garlic for a
minute or two until golden. Add tomatoes and cook, stirring occasionally,
for about 15 minutes, until thickened and slightly reduced. Remove from heat
and stir in basil, salt, and pepper to taste.
Oil baking dish, then arrange a single layer of non-overlapping zucchini
slices, cutting them if needed to cover the bottom of the dish. Spread with
one-fourth of the sauce, then sprinkle with ½ c mozzarella and 1 T Parmesan. Repeat
for three more layers. (At this point, you can save it to cook the next day
- see below.)
Bake about 30 minutes, until bubbly and covered in golden brown spots.
Remove from oven and let cool for at least 15 minutes (this will help the
pieces remain intact when you cut them). If using a springform pan, remove the
sides and cut the torta into wedges. Otherwise, just cut pieces right in the
baking dish and use a pie spatula or spoon to carefully remove them and serve.
To cook the next day, let the dish cool, then wrap it in plastic
or foil and refrigerate. The next day, remove plastic or foil and
cook for 35-40 minutes. |
Recipe:
Zucchini Parmigiana
Adapted
from Jack Bishop's The Complete Italian Vegetarian Cookbook (
