Friday, July 15, 2011

Adventure in the Kitchen: Tialla

It is getting to be that zucchini time of year.  If you have friends with vegetable gardens, you know what I mean.  They start giving you zucchini, which is initially appreciated, then you are afraid to open the door when they visit, because you know they will have yet another grocery bag of zucchini to share. 

photo via FLOWERS.VG

I would like to share with you one of my favorite zucchini recipes passed down to me from my mother, Tialla. The exact amounts will vary depending on the size of your zucchini and potatoes.

1 qt  Spaghetti Sauce (homemade or jar)
2-3 medium to large  Potatoes thinly sliced (1/8")
2-3 medium to large  Zucchini  sliced (1/4")
1 1/2 cups Bread Crumbs
3/4 cup Parmesan Cheese grated
1 cup  Mozzarella Cheese shredded

Preheat oven to 350*F.  In a separate bowl mix the bread crumbs and Parmesan cheese.  In a greased 8" x 11" Pyrex casserole layer the first 5 ingredients like you would a lasagna, beginning and ending with tomato sauce.  Reserving 1/2 cup of  spaghetti sauce.  Cover with aluminum foil and bake for 45 minutes or until you can see the sauce bubbling.  Remove foil and sprinkle mozzarella cheese on top then bake until the cheese is evenly melted on top, approximately 15 minutes.  When done let cool about 15 minutes before cutting and serving.  Serve heated reserved tomato sauce on the side.

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