Zucchini Parmigianino with Tomato Sauce
Delicious any season but great to use when zucchini is plentiful.
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add garlic, basil, and oregano and sauté 1 minute.
  4. Add beef and cook until brown crumbling with fork, about 4 minutes. Add wine and bring to boil.
  5. 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.
  6. 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.
  7. Spread 1 cup of sauce in 9×13” 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.
  8. 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.