Zucchini-Potato Parmigiana

[Guest guest]

Menec's Zucchini-Potato Parmigiana

 

Zucchini

3 medium zucchini, sliced in 1/4 " thick rounds

3 T olive oil

 

Potato

1 lb potatoes, sliced in 1/4 " thick rounds

 

Cheese layer

12 ounces or so Mozzarella, or your favourite cheese, sliced

 

Bread crumbs layer

1 1/2 cups fine bread crumbs seasoned mixed with

1/4 cup powdered or freshly grated parmesan +

salt and pepper

 

Sauce

1 very large or two medium onions

5-6 large garlic cloves, or more to taste

1 T dried or 1/4 cup fresh basil, chopped

1 t powdered / finely ground Italian spice mix

5-6 cups tomatoes (frozen, canned or fresh - if frozen, first remove skins

by dipping into small pan of hot water for a few seconds)

1 small can tomato paste

3 T olive oil

 

Instructions:

In large heavy-bottomed casserole, saute onion, garlic and spices in 3 T

olive oil until nearly done. Add tomatoes and tomato paste, bring to simmer

and cook for 5 mins, and set aside in large bowl. In same casserole saute

zucchini over medium heat in remaining 3 T olive oil, mixing frequently, and

set aside in another container.

 

Layer the five major ingredients (zucchini, potato, cheese, bread crumbs,

sauce) in the casserole in the order just given, until all used up, lightly

salting between the layers of zucchini and potato, and topping with any

remaining bread crumbs or sauce. Slow-cook in 300 Farenheit oven for 2-3

hours (I used my solar oven, so if using a conventional electric or other

oven check frequently to ensure it doesn't dry out).

 

Heavenly!

 

Richard Menec

[Guest guest]

Oh my Richard. For sure this is going in the Thanksgiving dinner menu but I

will try it soon too.

We usualy have steamed mushy zuccini and I know everyone will enjoy this

instead.

 

Heather

 

, " Richard Menec " <menecraj wrote:

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> Menec's Zucchini-Potato Parmigiana