When the zucchini patch is still producing lots of sturdy fruit, try adding tomato sauce and lots of cheese for this make-ahead vegetarian dish even meat eaters will love.
Grilling Time: 10 minutes, Baking Time: 30 minutes
- 4 Ontario Zucchini (about 1-1/2 lb/750 g)
- 1 tbsp (15 mL) olive oil
- 1 clove Ontario Garlic, halved
- 1-1/2 cups (375 mL) Plum Tomato Sauce (recipe attached) or tomato sauce
- 2 cups (500 mL) shredded Ontario Mozzarella Cheese
- 1/2 cup (125 mL) freshly grated Parmesan cheese
Trim zucchini and cut each lengthwise into 1/2-inch (1 cm) slices to make 16 slices. Brush each slice lightly with olive oil; rub with cut part of garlic. Place on greased grill over medium-high heat. Grill, uncovered until tender-crisp, 3 to 5 minutes per side, turning once.
Spread bottom of greased 13- x 9-inch (3.5 L) baking dish with 1/2 cup (125 mL) of the tomato sauce. Top with 8 zucchini slices. Sprinkle with half of the mozzarella and one-third of the Parmesan. Repeat with 1/2 cup (125 mL) sauce, remaining zucchini, remaining mozzarella and one-third of the Parmesan. Finish with remaining tomato sauce and Parmesan.
Cover with foil and bake in 400°F (200°C) oven for 20 minutes. Remove foil; bake for 10 minutes or until browned and bubbly.
Tip: To make ahead, assemble, cover with foil and refrigerate for up to 24 hours. To serve, bring to room temperature and bake as above.
- PROTEIN: 20 grams
- FAT: 20 grams
- CARBOHYDRATE: 14 grams
- CALORIES: 310
- FIBRE: 3 grams
- SODIUM: 1010 mg