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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ever since a friend shared this classic casserole with me. I actually look forward to our annual bounty of zucchini. This cheesy veggie bake makes a pretty entree or brunch item. I keep the recipe handy, I know I will get requests. Ingredients:
4-1/2 cups sliced zucchini |
2 to 3 tablespoons olive oil |
salt and pepper to taste |
1 large onion, chopped |
2 tablespoons minced garlic |
1 can (10-3/4 ounces) tomato puree |
1 can (6 ounces) tomato paste |
3 tablespoons sugar |
1 teaspoon italian seasoning |
1 teaspoon dried basil |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
6 eggs, lightly beaten |
1-1/2 cups grated parmesan cheese |
Directions:
1. In a large skillet, saute zucchini in oil until tender. Stir in salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish.
2. In the same skillet, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella cheese.
3. Whisk eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Yield: 12-16 servings.
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