lunedì 8 settembre 2008
PARMIGIANA OF ZUCCHINI AND MOZZARELLA
6 medium zucchini
8 oz mozzarella
1 28-oz can of peeled San Marzano tomatoes (pureed) or 1 24-oz bottle of strained tomatoes
1/2 cup parmesan, grated
2 slices white bread, crumbled
salt, olive oil, pepper (optional)
Preheat oven to 400'. Cut the zucchini lengthwise into thin slices; cut the mozzarella into thin slices and set aside.
Put on medium heat a pot with 2 tablespoons of olive oil and the toamatoes, let it boil for 15 minutes to thicken the sauce.
Meanwhile, brush an ovensafe casserole with olive oil, spread the bottom with tomatoes, arrange zucchini in a layer and put a layer of mozzarella on them, salt and pepper (if desired).
Repeat layering until you finish all ingredients finishing with tomatoes, crumbled bread and parmesan; drizzle with olive oil and bake for 15-20 minutes (the top must be golden).
Remove from the oven and set aside to cool slightly before serve (at least 10 minutes).
If you want to reduce the baking time, you can brush the zucchini slices with olive oil and grill them in a pan; with this system baking time will be about 10 minutes (just the time for mozzarella to melt and top to become golden).
If you have some parmigiana left, you can freeze it and out it in the microwave when you need it.
It can be done with eggplants, too; in this case the grilling is highly suggested!