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    Cheesy Zucchini Bake


    Source of Recipe


    Jennifer Carlson


    List of Ingredients


    • 4 1/2 cups sliced zucchini
    • 2 to 3 T olive oil or veg oil
    • salt & pepper to taste
    • 1 Large onion, chopped
    • 2 T. minced garlic
    • 1 can (10 oz) tomato puree
    • 1 can tomato paste
    • 3 T. sugar
    • 1 tsp. Italian Seasoning
    • 1 tsp dried basil
    • 2 cans (2 1/4 oz each) sliced ripe olives (drained)
    • 6 eggs, slightly beaten
    • 3 cups (12 oz) shredded mozzarella cheese
    • 1 1/2 cups grated parmesan cheese


    Instructions


    1. In large skillet, saute zucchini in oil until tender.
    2. Sprinkle with salt & pepper; stir
    3. Transfer to ungreased 13x9x2 inch baking dish
    4. In same skillet saute onion until crisp-tender.
    5. Add garlic; saute 3 minutes longer.
    6. Stir in tomato puree, tomato paste, sugar, Italian Seasoning and basil.
    7. Bring to a boil.
    8. Reduce heat, simmer uncovered for 10-15 minutes or until slightly thickened.
    9. Stir in olives.
    10. Pour over zucchini.
    11. Sprinkle with mozzarella cheeze.
    12. Combine the eggs and parmesan cheese;
    13. pour over zucchini.
    14. Bake uncovered at 375 degrees for 25-30 minutes.
    15. Let the dish stand 15 minutes before serving


    Final Comments


    Yield 12-16 Servings

    Variation: Can use eggplant as substitute for zucchini.
 

 

 

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