Zucchini Spaghetti Pie Parmesan
Source of Recipe
Pie crust from Casserole cookbook; rest is original
Recipe Introduction
Won a blue ribbon at Fair in the 70s
List of Ingredients
6 oz. thin spaghetti
2 t margarine
1 1/3 cups Parmesan cheese
3 beaten eggs
1 # Ricotta
1 t dry Good Seasons Italian Dressing mix
1 t each dried basil and oregano
olive oil
2 zucchinis, sliced 1/2" thick (use small long vegetables
3/4 cup flour
1 t each garlic salt, paprika
2 eggs beaten with 1 t dry vermouth
3/4 cup spaghetti sauce
1 cup shredded Mozzarella
1/4 # sliced mushrooms
celery salt, onion salt
1 cup bread crumbs
Spaghetti sauce:
1# Italian sausage
1 minced onion
2 garlic cloves
28 oz tomatoes
6 oz tomato paste
2 t salt
1/8 t cayenne
1 t sugar
pinch basil
1 bay leaf Recipe
Cook spaghetti 10 min.; drain. Stir in margarine. Toss with 2 eggs and 1/3 cup Parmesan cheese. Form into pie crust in greased pie plate.
Mix Ricotta with 1 egg, Good Seasons and herbs. Spread into pie crust.
Heat olive oil in frying pan. Dip zuke slices in flour seasoned with garlic salt and paprika, egg-vermouth mix next, then into bread crumbs mixed with 1 cup Parmesan cheese. Brown in oil on both sides and drain on paper towels.
Places slice neatly on top of Ricotta.
Saute mushrooms in light film of olive oil. Sprinkle with a little celery and onion salt. Add spaghetti sauce and heat. Pour over zuke slices. Bake uncovered at 350 for 30 min. Sprinkle with Mozzarella cheese and return for 30 min. Decorate with mushrooms and parsley.
Spaghetti sauce: saute Italian sausage, crumbled. Brown 1 minced onion and 2 garlic cloves, minced with meat. Drain most of grease. Add 28 oz tomatoes, 6 oz tomato paste, 2 t salt, 1/8 t cayenne, 1 t sugar, pinch basil, 1 bay leaf. Simmer uncovered 1 1/2 hrs.
|
|
member logon
