Yield: 6 servings
|8 ounces||Can Tomato Sauce|
|¼ teaspoon||Basil leaves|
|⅛ teaspoon||Fresh Ground Pepper|
|1 cup||Ricotta cheese|
|1 medium||Onion, chopped|
|¼ teaspoon||Salt, optional|
|¼ teaspoon||Oregano leaves|
|½ cup||Shredded Mozzarella Cheese|
|3 mediums||Zucchini, about 9-in.long|
|2 tablespoons||Grated Parmesan Cheese|
1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time.
Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish.
Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.