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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is one of my favorites when the zucchinis come on in the summer. Ingredients:
4 1/2 cups sliced zucchini |
2 -3 tablespoons olive oil |
salt and pepper |
1 large onion, chopped |
2 tablespoons minced garlic |
1 (10 1/8 ounce) can tomato puree |
1 (6 ounce) can tomato paste |
3 tablespoons sugar |
1 teaspoon italian seasoning |
1 teaspoon dried basil or 1 tablespoon fresh basil, minced |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
3 cups shredded mozzarella cheese |
6 eggs, lightly beaten |
1 1/2 cups garted parmesan cheese |
Directions:
1. In a large skillet, saute zucchini in oil until tender. sprinkle with salt and pepper: stir. Transfer to an ungreeased 13-in. x 9-in. x 2-in. baking dish.
2. In same skillet, saute onion until tender. Add garlic; saute 3 minutes longer. Stir in tomato puree, paste, sugar, Italian seasoning and basil. Bring to boil. Reduce heat; simmer, until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella.
3. Combine the eggs and Parmesan cheese; pour over zucchini. Bake at 375 degree for 25-30 minutes. Let dish satnd for 15 minutes.
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