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Nana’s Zucchini Parmigiana
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Description
This Zucchini Parmigiana is three generations in the making and a delicious, light dinner to share with your family!
Ingredients
- 1 cup Ricotta Cheese
- 1 teaspoon Parsley
- 1 Egg
- 3 cups Plain Tomato Sauce (DelMonte, Contadina Or Hunts)
- 3 whole Zucchinis, Sliced
- 16 ounces, weight Mozzarella Cheese, Sliced Thin (preferably Polly-O Brand Part-skim)
- 1 teaspoon Red Pepper Flakes
Preparation
1. Preheat oven to 350 degrees F (177 degrees C).
2. In a small bowl, mix ricotta, parsley and egg.
3. Lightly coat the bottom of a deep roaster pan with tomato sauce.
4. Layer with zucchini slices from one edge of the pan to the other, covering the bottom completely.
5. After adding another layer of sauce, spread the ricotta mixture across the dish and layer the mozzarella slices from one end to the other, leaving small gaps in between each slice.
6. Repeat layers, adding red pepper flakes to taste and top with slices of mozzarella cheese.
7. Bake for one hour, covered in tinfoil.
8. Remove tinfoil and continue to bake for another hour until the top layer is nice and crunchy!
6. Serve warm with fresh, sliced Italian bread.
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