This recipe essentially is an adaptation of the No Breading, No Frying, No Fussing Eggplant Parmesan from last summer, calling for roasting zucchini rounds for 10 minutes, then layering them with homemade sauce and parmesan cheese. A breadcrumb topping — fresh crumbs mixed with parmesan cheese, olive oil, salt and pepper — finishes it all off: it bakes for 25 minutes or until golden and bubbling. I’ve used my favorite red pepper tomato sauce recipe, not only because I love it but also because I find it simpler than other tomato sauces — there’s no peeling, no food mill, etc. After the tomatoes and peppers stew in a small amount of water (which sounds odd, but it works) for about 25 minutes, you purée them with basil, butter, and olive oil. Of course, your favorite tomato sauce will work well here. Have a wonderful weekend, Everyone! PS: More pepper, zucchini, and tomato recipes. 5 from 2 reviews 5 from 2 reviews
