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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 8 oz can tomato sauce

  3. 1/4 teaspoon basil leaves

  4. 1/8 teaspoon fresh ground pepper

  5. 1 cup ricotta cheese

  6. 1 teaspoon parsley

  7. 1 large tomato

  8. 1 medium onion -- chopped

  9. 1/4 teaspoon salt -- optional

  10. 1/4 teaspoon oregano leaves

  11. 1/2 cup shredded mozzarella cheese

  12. 3 medium zucchini -- about 9-in.long

  13. 2 tablespoons grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Combine tomato sauce, onion, basil, salt, pepper and 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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