Description
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Ingredients
- 2 tablespoons olive oil
- 4 zucchini, sliced
- 1 large clove garlic, crushed
- 4 ounces thinly sliced mozzarella cheese
- 4 large tomatoes, peeled and sliced
- ΒΌ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.
- Heat olive oil in a large skillet over medium heat
- and spread zucchini slices into the skillet in a single layer. If they don’t fit
- cook them in batches. Sprinkle pieces of garlic over zucchini
- and cook until zucchini are golden brown on both sides
- about 8 minutes per side. Remove from heat.
- Arrange slices of zucchini in a 9×12-inch glass baking dish
- alternating with slices of mozzarella cheese and tomato
- so that the slices overlap each other in a neat row pattern. Sprinkle Parmesan cheese and basil over the dish
- and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 2