THUNDER BAY – LIVING – This recipe from Foodland Ontario gives you a great choice for those zucchinis that are coming up and ready from the garden.
When the zucchini patch is still producing lots of sturdy fruit, try adding tomato sauce and lots of cheese for this make-ahead vegetarian dish even meat eaters will love.
Preparation Time: 15 minutes
Grilling Time: 10 minutes
Baking Time: 30 minutes
4 Ontario Zucchini (about 1-1/2 lb/750 g)
1 tbsp (15 mL) olive oil
1 clove Ontario Garlic, halved
1-1/2 cup (375 mL) Plum Tomato Sauce (recipe attached) or tomato sauce
2 cups (500 mL) shredded Ontario Mozzarella Cheese
1/2 cup (125 mL) freshly grated Parmesan cheese
Trim zucchini and cut each lengthwise into 1/2-inch (1 cm) slices to make 16 slices. Brush each slice lightly with olive oil; rub with cut part of garlic. Place on greased grill over medium-high heat. Grill, uncovered until tender-crisp, 3 to 5 minutes per side, turning once.
Spread bottom of greased 13- x 9-inch (3.5 L) baking dish with 1/2 cup (125 mL) of the tomato sauce. Top with 8 zucchini slices. Sprinkle with half of the mozzarella and one-third of the Parmesan. Repeat with 1/2 cup (125 mL) sauce, remaining zucchini, remaining mozzarella and one-third of the Parmesan. Finish with remaining tomato sauce and Parmesan.
Cover with foil and bake in 400°F (200°C) oven for 20 minutes. Remove foil; bake for 10 minutes or until browned and bubbly.
Tip: To make ahead, assemble, cover with foil and refrigerate for up to 24 hours. To serve, bring to room temperature and bake as above.
PROTEIN: 20 grams
FAT: 20 grams
CARBOHYDRATE: 14 grams
FIBRE: 3 grams
SODIUM: 1010 mg