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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Get your mandolin ready! We tried this tonight and it was a huge hit with our friends. Served with Pasta or chicken, a perfect compliment. And super easy to make! I only wish I had taken a picture of this tasty dish! Read more ! My non-vegetable eating friend finished the dish after all were served.... Ingredients:
2 lbs. zucchini - sliced on your mandolin, very thin (1/16 inch) |
1 medium onion - sliced on your mandolin, super thin (paper thin) |
1 3/4 cups seasoned bread crumbs |
1 cup parmesan cheese |
1 cup shredded mozarella cheese |
3-4 tbsp. olive oil |
salt/pepper to taste |
Directions:
1. Pre-heat oven to 325.
2. Set a pot to boil with salted water.
3. Slice your onions and zucchini.
4. Once your water is boiling, add zucchini and boil for 2 minutes. Remove and drain, running under cold water.
5. Dry your sliced zucchini on paper towels.
6. Mix the Parmesan, bread crumbs, and olive oil until well mixed and the mixture takes on a slightly damp look.
7. Layer all ingredients starting with; bread crumbs, zucchini, onions, zucchini and repeat. Salting and peppering to taste.
8. Sprinkle Mozarella over the top.
9. Bake, covered for 40 - 45 minutes, removing cover the final ten minutes.
10. Let rest 5 - 10 minutes before cutting into sections and serving.
11. If you like spoon a little warm marinara sauce over the top before serving.
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