Layered Zucchini and Tomato Casserole

Parmesan cheese for extra umami

Cooking time

30min+

Calories

177kcal

Sodium

591mg

Nutrition facts are for one serving.
Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Directions

Use (A) to prepare the tomato sauce. Mince the onion, then place in a pot with the olive oil and half the basil. Once tender, add in the diced tomatoes and salt, then stew for 10 minutes. Cook while stirring with a wooden spatula, and add the remaining basil as a finishing touch.
Cut the zucchini lengthwise into 3 mm (0.1 in.) thick pieces. Thinly coat with bread flour, and saute in the olive oil until lightly browned. Remove excess oil with paper towel, then lightly salt.
Arrange a portion of the zucchini in an oven-safe dish, spoon on and evenly spread 2 Tbsp of tomato sauce and sprinkle on about 1 Tbsp of parmesan cheese. Repeat this process twice.
Bake for 15 to 20 minutes in an oven at 200 C (390 F) until golden brown.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Tomatoes - roughly chopped

Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.

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