It isn’t often my oldest son cleans his plate. So when he does, I have to share:
Roasted zucchini slices, layered like lasagna with a quick stove-top tomato sauce, grated Parmesan and fresh mozzarella.
The youngest and I had two helpings.
The oldest, just one.
But he ate it all!
Roasted Zucchini Casserole
I adapted this dish from Martha Rose Shulman’s “Recipes for Health” in Wednesday’s New York Times. I used zucchini, as she calls for, but it would be just as good with any sturdy, roast-able vegetable.
- 3 medium zucchinis
- Olive oil
- Tomato sauce (I made Lidia Bastianich’s 10-minute, 5-ingredient wonder)
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 fresh mozzarella ball, cut into 1/3-inch slices
Preheat your oven to 425 degrees. Lay a sheet of parchment paper on a rimmed baking sheet and set it aside.
Cut the ends off one zucchini, then cut the zucchini in half. Now, cut both halves vertically into 1/4-inch-thick slices. Repeat with the remaining squash.
Place the zucchini slices on the baking sheet and brush liberally with olive oil. Season with salt and pepper, then roast in the oven for 12 minutes.
Remove from the oven and allow to cool for 5 minutes of so. Reduce the oven’s temperature to 375 degrees.
Grease a 9-inch casserole dish. Place a quarter-cup of tomato sauce on the bottom. Place one layer of roasted zucchini on the tomato sauce. Sprinkle with half the shredded mozzarella and half the Parmesan.
Place a quarter-cup tomato sauce atop the squash and cheese. Layer again with zucchini, mozzarella and Parmesan.
Place another quarter-cup of tomato sauce on top of the squash and cheese. Add a final layer of zucchini slices.
Bake for 40 minutes. The casserole will look pretty soupy when you remove it from the oven. Don’t worry … it firms up after about 5 minutes.
Serve alone or with pasta. (Or — if you’re feeling really lucky — serve with another veggie dish and see if your picky eater goes two for two!)