Recipe credited to Like Mother, Like Daughter as posted on the “Gluten Free For A Healthy Me” Facebook Page.
Ingredients:
- 3 small or 1-2 large zucchini (enough for about 25 slices)
- ⅓ onion, chopped
- 400g tin diced tomato
- 225g tomato sauce
- ½ tsp garlic salt
- ½ tsp garlic powder
- 2 TBS fresh basil
- 2 TBS fresh oregano
- 1 TBS fresh thyme
- ½ cup parmesan
- 285g ricotta
- 1 egg
- 225g mozzarella
Directions:
1. Cut zucchini into thick strips.
2. Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
3. Put olive oil and chopped onion in a sauté pan over medium heat. Sauté for about 5 minutes until onions are golden.
4. Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
5. Stir everything together and allow to simmer for a few mins.
6. Add fresh herbs when you are done simmering and remove from heat.
7. Preheat oven to 375 degrees.
8. In a small bowl combine, egg, ricotta and parmesan.
9. Spray a 9×9 (or 8×8) baking pan with pam.
10. Spread some sauce on the bottom of your pan.
11. Layer 1 layer of zucchini across the sauce.
12. Top zucchini with about ⅓ of ricotta mixture.
13. Top ricotta with ¼ of mozzarella.
14. Top cheese with more sauce and repeat steps 10-13.
15. End with zucchini, sauce then mozzarella.
16. Cover pan with foil and bake for 35 minutes.
17. Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
18. Remove from oven and let rest for about 5 minutes before eating.
19. ENJOY!!
(Recipe thanks to: Like Mother, Like Daughter)
