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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The Monterey Jack cheese is surprising in this Italian dish but it works better than Italian cheeses, in my opinion. Ingredients:
2 -3 zucchini, unpeeled and sliced |
1/4 cup olive oil, divided |
1 (15 ounce) jar marinara sauce (or the equivalent amount of homemade) |
1/2 cup red wine |
1 clove garlic, minced |
1/4 teaspoon basil leaves, crushed |
1/8 teaspoon dried oregano, crushed |
1 cup shredded monterey jack cheese (4 ounces) |
Directions:
1. Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
2. Place in 1-1/2 quart casserole.
3. Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
4. Simmer for 15 minutes, stirring occasionally.
5. Spoon sauce over zucchini; mix well.
6. Sprinkle cheese over sauce; cover.
7. Bake at 325 degrees for 30 minutes.
8. Bake, uncovered, for 5 minutes longer.
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