Serves: 8
1/2 cup flour
3/4 tsp. garlic powder (divided)
1/2 tsp. each salt and black pepper
4 large zucchini (about 2 lbs.) trimmed and cut lengthwise
into 1/4 inch thick slices
1/4 cup vegetable oil
2 cans (14.5 oz) Italian seasoned diced tomatoes
1/4 tsp. red pepper flakes (use a bit more if you want
it to be spicier)
1-1/4 cups shredded mozzarella cheese
1/2 cup shredded Asagio cheese
1/4 cup grated Parmesan cheese
1) Heat oven to 375 degrees F. Coat a 13x9 glass baking dish
with non-stick cooking s
.
2) In shallow plate, mix together the flour, 1/4 tsp garlic powder, salt and 1/4 tsp. of the pepper. Dredge zucchini slices in flour mixture to coat, tapping off excess.
3) In large non-stick skillet, heat 2 Tbls. oil over med-high heat. Working in batches, add zucchini slices and saute until lightly browned, about 3 minutes per side, adding more oil as needed to prevent sticking. Transfer zucchini to paper towel covered baking sheet.
4) In medium bowl, combine tomatoes, red pepper flakes, 1/2 tsp. garlic powder and the remaining 1/4 tsp. black pepper. In a second bowl combine the cheeses.
5) Spread a small amount of the tomato mixture on the bottom of the prepared baking dish. Arrange half the zucchini slices in a single layer and then spoon half of the tomato sauce on top. Sprinkle with half the cheese blend. Repeat the layering with remaining ingredients in the same order.
6) Bake, uncovered, until heated through and cheese is melted, about 30 minutes. Let stand 10 minutes before serving.
... this sounds so yummy
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