Ingredients Jump to Instructions ↓

  1. 4 1/2 cups sliced zucchini or summer squash

  2. 1-2 T olive oil

  3. 1 large onion chopped

  4. 2 T minced garlic

  5. 1 can (10 3/4 oz) of tomato paste

  6. 3 T sugar (may reduce if you would like this amount makes the dish sweet)

  7. 1 tsp Italian seasoning

  8. 1 tsp dried basil

  9. 2 cans (2 1/4 oz) each of sliced ripe olive s, drained

  10. 3 c shredded Mozzarella cheese

  11. 6 egg s, lightly beaten

  12. 1 1/2 c grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In large skillet, sauté zucchini in oil until tender. Sprinkle with salt and pepper. Transfer to an ungreased 13X9 inch baking dish. In same skillet, sauté onion till tender. Add garlic, sauté 3 minutes. Stir in tomato puree through basil. Bring to a boil. Reduce heat, simmer uncovered for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella. Combine egg with Parmesan cheese and pour over zucchini. Bake uncovered at 375 for 25-30 minutes. Let stand 15 minutes. Makes 12-16 side dish servings but could also use for a main dish.


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