Zucchini And Mozzarella Bake Recipe

About this recipe

A hearty and flavorful zucchini bake layered with mozzarella cheese, tomato sauce, and herbs, perfect for a satisfying eggetarian dinner.

Ingredients

• 25 g Parsley
• 250 g Zucchini Yellow
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 200 g Mooz Pizza Mozzarella Cheese Block
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cut 1 1/2 lb zucchini in half lengthwise, then slice each half crosswise into 1/4-inch pieces to yield about 6 cups.
3. 3. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 cups of finely chopped onion and sauté until softened, about 5 minutes.
4. 4. Add 2 minced garlic cloves, 1/2 tsp dried oregano, and 2 tbsp chopped parsley to the skillet. Cook for another 1-2 minutes until fragrant.
5. 5. Stir in 1 cup of tomato sauce and cook for 3-4 minutes, allowing the flavors to meld.
6. 6. In a baking dish, layer half of the zucchini slices, followed by half of the tomato sauce mixture, 4 oz shredded mozzarella cheese, and 1 tbsp grated Romano cheese. Repeat the layers with the remaining ingredients.
7. 7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. 8. Let the dish cool for 5 minutes before serving. Garnish with additional parsley if desired.