Ingredients Jump to Instructions ↓

  1. 1 can(s) (28-oz) diced , tomatoes 2 clove(s) (minced) garlic , or1/4 tsp. garlic powder 2 tablespoon(s) (chopped) parsley , or 2 tsp. dried 2 teaspoon(s) (dried) basil 1 bay leaf 1/2 teaspoon(s) salt 1/2 teaspoon(s) pepper 4 zucchini , about 1 1/4 lbs. 1/2 cup(s) (shredded) fat-free , mozzarella cheese 1/4 cup(s) (grated) Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF. Coat a 9-inch pie pan with nonstick cooking spray. In a medium saucepan over medium heat, combine first seven ingredients. Stir and bring to a boil. Reduce heat to low; simmer for 30 minutes. Cut zucchini into ¼-inch-thick rounds and sprinkle with salt. Drain on paper towels while you heat an indoor grill or stove-top grill pan to medium-high. Coat grill pan with nonstick cooking spray. Grill zucchini for 4 minutes, or until slightly softened, turning over halfway through. Remove bay leaf from sauce and pour half the sauce into pie pan. Arrange half the zucchini slices on sauce. Top with ¼ cup mozzarella and 2 Tbsp. Parmesan. Repeat layers, using remaining sauce, zucchini and cheeses. Bake for 40 minutes, or until center is bubbly.


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