Recipe: Zucchini Parmesan (serves 2)

ZUCCHINI PARMESAN

1 1/2 cups canned tomatoes, drained, coarsely chopped
2 tbsp. tomato paste
1 cup sliced zucchini (1/4-inch slices)
2 slices white bread, into crumbs
1/2 oz. grated Parmesan cheese
1 tbsp. chopped fresh parsley
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 garlic clove, minced
3 1/2 oz. Mozzarella cheese, sliced

To prepare sauce, combine tomatoes and tomato paste in a small saucepan; simmer 15 minutes.

In a small skillet, cook zucchini about 5 minutes or until tender crisp.

In a small bowl, combine bread crumbs, Parmesan cheese, parsley and seasonings.

In a 1 quart baking dish, which has been sprayed with a non-stick cooking spray, layer 1/2 each of the zucchini, bread mixture, tomato sauce and Mozzarella; repeat layers.

Bake at 350 degrees F for about 15 minutes or until heated through and cheese is melted.

Makes 2 servings
From: sara, ga - 12-30-97