This is my grandpa’s recipe, it’s delicious and cheesy. The sauce is also great over pasta.
- 2 tbs. salted butter
- 2 tbs. olive oil
- 1 c. diced white onion
- 3 cloves garlic, minced
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried basil
- 8 oz. tomato sauce
- 1 large zucchini, sliced into 1/3 in. thick slices
- 2 large tomatoes, sliced into 1/3 in. thick slices
- 1 lb. mozzarella cheese, sliced into 1/4 in. thick slices
- 4 tbs. grated parmesan cheese
Yields Approximately 8 servings
In a large saucepan, place zucchini and 1/2 c. of water. Bring to a boil and simmer uncovered. Cook zucchini until tender but not mushy. Drain zucchini and set aside.
In a saucepan, heat the butter and olive oil over medium heat. Cook the onion and garlic until golden. Add salt, pepper, basil, and tomato sauce. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 10 inch casserole dish.
Spoon half the tomato sauce into the casserole dish. Arrange the zucchini, tomato, and mozzarella slices in the dish, overlapping is fine. Spoon remaining sauce over the top. Sprinkle with the parmesan cheese. Bake for 15 minutes or until cheese is melted.