Here we go ... Zucchini Italiano
- 2 large zucchini, sliced medium length-wise (the long way, not into coins)
- 2 large yellow squash - sliced however you want - see note below
- 1 onion, sliced
- Oregano, thyme, salt and pepper
- 1 large tomato, sliced thin
- Homemade red sauce aka gravy aka spaghetti sauce aka marinara .... the list of names could go on for a while
- Parmesan cheese, grated
- Bread crumbs, whole wheat
- Olive oil
Spread a little sauce on the bottom of a 9x13 oiled glass dish. Then, let the layering begin.
1/2 of the Zucchini
1/2 of the Yellow Squash
1/2 of the Onion
1/2 of the Seasonings
1/2 of the remaining Red sauce
REPEAT
Final layer is the thinly slice tomatoes. Season with salt.
In a bowl, mix whole wheat bread crumbs, parmesan and olive oil - sprinkle over the top of the final layer of red sauce.
Pour a little water in so it falls to the bottom of the dish without disturbing the layers. Maybe a 1/2 cup. This helps the squashes and onions cook through better.
Cover with aluminum foil and bake at 375 degrees for 45 minutes.
Remove foil, test the tenderness of the squash and return to the oven, without the foil. Let the crumbles on top crisp up. You'll smell the cheesy bread smell bursting through your oven door when it's ready. About 10 minutes.
**NOTE: Slicing yellow squash always confuses me. There is the goose neck that makes great coins, but then you get to the awkward belly part and I go blank and end up hacking at it relentlessly. How do YOU cut your yellow squash?
This is a terrific vegetarian dish and can easily be vegan by eliminating the whole wheat bread crumbs.
SUPER SUPPER ALERT: Want to make this more of a meal than a side dish? Add barley! O M G. It's heavenly and I could seriously make this entire dish disappear.
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