So delicious, you might even win-over people who don't love zucchini... It tastes like pizza but is layered like lasagna. It's fresh, with the slightest bit of al dente texture to the zucchini (not mushy) with big tomato flavor and melty cheese. YUM>3.
*Recipe is easily gluten free by using GF Panko crumbs.
Notes: Red sauce is my Loaded Veggie Red Sauce.
LAYERED RED SAUCE BAKED ZUCCHINI
Ingredients: 2 medium zucchinis (about 4 cups sliced), 16 ounces red sauce, 2 cups shredded mozzarella, sea salt, pepper, oregano, chili flakes, 1/2 cup grated Parmesan, 1/2 cup Panko crumbs.
Serves 4.
1. Preheat and prep zucchini: Preheat oven to 375* F. Slice each zucchini into rounds, roughly 1/8 inch thick. Season to taste with sea salt, pepper, oregano, and chili flakes.
2. Assemble: Spread a spoonful or two of red sauce over the bottom of an 8x8 baking dish. Using half of the zucchini rounds, spread them over the base of the dish, overlapping as necessary. Spoon over half of the remaining sauce, and top with 1 cup of mozzarella. Place the second and final layer of zucchini down. Add the remaining sauce and mozzarella. Mix together the Parmesan and Panko crumbs, then sprinkle over the top.
3. Bake: Bake, covered with foil, for 35 minutes. Remove the foil and place under the broiler for 3-5 minutes, until browned as desired.
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