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Ingredients
- 1-1/2 tsp olive oil
- 1 medium onion chopped
- 1 clove garlic minced
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 to 1 lb ground beef
- 1/2 to 1 cup dry white wine
- sugar to taste
- Worcestershire sauce
- 1 can (15 oz) tomato sauce optional
- 1 can (28 oz) whole peeled tomatoes drained and chopped, juices reserved
- 1 to 2 Tbsp tomato paste
- 6 large zucchini each cut lengthwise into 5 slices
- 8 Tbsp Parmesan cheese freshly grated
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, adding 1-2 Tbsp water if onion sticks, about 3 minutes.
- Add garlic, basil, and oregano and sauté 1 minute.
- Add beef and cook until brown crumbling with fork, about 4 minutes. Add wine and bring to boil.
- Add tomatoes and their juices and tomato paste and extra can of tomato sauce (if needed). Simmer until sauce is reduced, about 30-40 minutes. Season with salt and pepper. Total sauce to be used in casserole measures 3 cups. You may have more which can be used for other things. Can be prepared 2 days ahead. Cover and refrigerate.
- Cook zucchini in large pot of boiling salted water until just tender about 2 minutes. Drain. Rinse under cold water. Transfer zucchini to paper towels and drain well.
- Spread 1 cup of sauce in 9x13” glass baking dish. Top with 15 zucchini slices, overlapping slightly. Season with salt & pepper. Repeat laying, using 1-cup sauce, remaining 15 zucchini slices and 2 Tbsp cheese. Spread remaining 1 cup sauce.
- Sprinkle with remaining 4 Tbsp cheese. Bake zucchini until top bubbles and is golden brown about 30 minutes.
Recipe Notes
Can be prepared 1 day ahead.