Zucchini Parmigianino with Tomato Sauce

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Zucchini Parmigianino with Tomato Sauce
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Delicious any season but great to use when zucchini is plentiful.
Servings
6-8
Servings
6-8
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, adding 1-2 Tbsp water if onion sticks, about 3 minutes.
  3. Add garlic, basil, and oregano and sauté 1 minute.
  4. Add beef and cook until brown crumbling with fork, about 4 minutes. Add wine and bring to boil.
  5. Add tomatoes and their juices and tomato paste and extra can of tomato sauce (if needed). Simmer until sauce is reduced, about 30-40 minutes. Season with salt and pepper. Total sauce to be used in casserole measures 3 cups. You may have more which can be used for other things. Can be prepared 2 days ahead. Cover and refrigerate.
  6. Cook zucchini in large pot of boiling salted water until just tender about 2 minutes. Drain. Rinse under cold water. Transfer zucchini to paper towels and drain well.
  7. Spread 1 cup of sauce in 9x13” glass baking dish. Top with 15 zucchini slices, overlapping slightly. Season with salt & pepper. Repeat laying, using 1-cup sauce, remaining 15 zucchini slices and 2 Tbsp cheese. Spread remaining 1 cup sauce.
  8. Sprinkle with remaining 4 Tbsp cheese. Bake zucchini until top bubbles and is golden brown about 30 minutes.
Recipe Notes

Can be prepared 1 day ahead.

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