|One of the most delicious ways to use zucchini that I’ve ever found, and it’s quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature.|
|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.
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.
|Notes||Adapted from the recipe for "Roasted Zucchini Torta with Tomatoes and Mozzarella" in Jack Bishop’s The Complete Italian Vegetarian Cookbook (read my review).
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