Ingredients Jump to Instructions ↓

  1. 1 Tomato sauce

  2. 1/4 teaspoon 1 1/3ml Basil leaves

  3. 1/8 teaspoon 0.6ml Fresh ground pepper

  4. 1 cup 146g / 5.1oz Ricotta cheese

  5. 1 teaspoon 5ml Parsley

  6. 1 teaspoon 5ml Tomato (large)

  7. 1 teaspoon 5ml Onion - chopped (medium)

  8. 1/4 teaspoon 1 1/3ml Salt - optional

  9. 1/4 teaspoon 1 1/3ml Oregano leaves

  10. 1/2 cup 73g / 2.6oz Shredded mozzarella cheese

  11. 3 cups 711ml Zucchini - about 9-in.Long (medium)

  12. 2 tablespoons 30ml Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside.

  2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper.

  3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly.

  4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.

  5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan.

  6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.


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