ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN
Make and share this Baked Elbows With Zucchini Tomato and Parmesan recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the macaroni in plenty of boiling salted water.
- Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
- Add zucchini; saute 5 more minutes.
- Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
- Stir in ricotta, milk, Romano and 1 T of the Parmesan.
- Combien the cooked elbows with the sauce.
- Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
- Bake at 350 until top is lightly browned, about 20 minutes.
Nutrition Facts : Calories 514.7, Fat 24.2, SaturatedFat 14.9, Cholesterol 83.4, Sodium 249.4, Carbohydrate 50.7, Fiber 3.4, Sugar 4.4, Protein 24.2
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