Parmigiana di Zucchine

Zucchini and Parmesan Pie

1 and 1/2 lb (750 grams) zucchini (courgettes)
2 cups (16 fl oz / 500 ml) extra virgin olive oil
2 cloves of garlic
1 onion, finely chopped
1 14 oz can diced tomatoes "polpa di pomodoro"
8 fresh basil leaves, torn
Salt and freshly ground black pepper
3/4 cup (3 oz / 90 grams) Parmesan cheese, freshly grated
7 oz (200 grams) Mozzarella cheese, in thin slices
1 tablespoon butter

Wash the zucchini and trim the ends. Slice lengthwise in 1/4 inch strips.
Heat the olive oil in a deep-sided skillet (frying pan) until very hot and
fry the zucchini in small batches until golden brown. Drain well on paper
towels and set aside in the warming oven. Saute the garlic and onion over
medium heat in a skillet with the olive oil. Remove the garlic and add the
tomatoes, basil and salt. Cook for 10 minutes, stirring from time to time
with a wooden spoon.

Grease an oven proof dish with a little olive oil and cover the bottom
with a layer of tomato sauce. Add a layer of zucchini slices, another of
tomato sauce, sprinkle with Parmesan cheese, and cover with a layer of
Mozzarella slices. Repeat until all the ingredients are used up, leaving a
little Mozzarella and Parmesan cheese for the topping. Dot with the
butter and grind a little black pepper over the top. Bake in a preheated
oven at 350 degrees F (180 degrees C) for 15 minutes, or until the topping
is golden brown.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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