Zucchini & Red Bell Pepper Parmesan (simple marinara)

1 Large Zucchini (about 16 slices)
1 Large Red Bell Pepper, sliced
1-28 ounce can of San Marzano Tomatoes
1/2 cup onion, chopped
5-6 garlic cloves, chopped
1 1/2 cups part skim mozzarella cheese
5 tablespoons plain bread crumbs
1/4 cup Pecorino Romano Cheese

In a large skillet spray some Pam Olive Oil.
Salt & pepper the vegetables. Drizzle just a touch of extra virgin olive oil and toss well.
Brown each side of the vegetables & set aside.

In a large pot drizzle a little extra virgin olive oil. Saute the garlic & onions (crushed red pepper optional). Make sure to salt & pepper as you go. Puree the tomatoes in a blender. Once the garlic and onion is nice and tender add in the tomatoes, 2 large bay leaves, 1/2 cup pecorino romano cheese. Bring to a boil and then let simmer for 30 minutes. At the end stir in about 8 fresh basil leaves.

Pour a little marinara in a baking dish, then a layer of zucchini, more marinara, a little mozzarella and pecorino romano, next layer of zucchini...same thing, marinara, both cheeses, then the pepper layer and one last layer on top, marinara and both cheeses. At the very top also a sprinkle of bread crumbs. Bake on 350 for 30 minutes.

You aren't going to need all of the marinara so you will have extra. This will be about 5 servings ranging at around 220 calories per serving.


Copyright © 2013 Salvo-lutions by, Dana Salvo