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Zucchini Casserole

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 4 medium zucchini (1/4-inch slices)
  
• 1/2 lb. mushrooms, sliced
  
• 1/2 cup chopped onion
  
• 2 cloves garlic, finely minced
  
• 2 Tbsp olive oil
  
• 1/2 tsp salt
  
• 1 Tbsp finely minced fresh basil
  
• 2 tsp finely minced fresh oregano
  
• 1 cup ricotta cheese
  
• 8 ounces mozzarella cheese, grated
  
• 1 cup tomato sauce
  
• 1/4 cup grated Parmesan
  






Instructions



1. Steam zucchini over boiling water for 5 minutes -- or just until barely tender.
   
   
2. In a skillet, saute the mushrooms, onion and garlic in the olive oil until onion is softened; add salt.
   
   
3. Cover the bottom of an 8-inch square baking dish with half the zucchini. Top the zucchini with the mushroom mixture, then sprinkle the dish with the basil and oregano. Spread the ricotta cheese over the top; sprinkle with half the mozzarella, then top off with remaining zucchini. Spread tomato sauce over the top of the zucchini, then sprinkle on the remaining half of the mozzarella and all of the Parmesan. Bake in a 350-degree oven for 20 to 25 minutes, or until heated through and bubbly.
   
   Makes 5 to 6 servings.