Layered Zucchini and Tomato Casserole
Parmesan cheese for extra umami
30min+
177kcal
591mg
- Nutrition facts are for one serving.
- Time to bake in an oven is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Use (A) to prepare the tomato sauce. Mince the onion, then place in a pot with the olive oil and half the basil. Once tender, add in the diced tomatoes and salt, then stew for 10 minutes. Cook while stirring with a wooden spatula, and add the remaining basil as a finishing touch.
-
Cut the zucchini lengthwise into 3 mm (0.1 in.) thick pieces. Thinly coat with bread flour, and saute in the olive oil until lightly browned. Remove excess oil with paper towel, then lightly salt.
-
Arrange a portion of the zucchini in an oven-safe dish, spoon on and evenly spread 2 Tbsp of tomato sauce and sprinkle on about 1 Tbsp of parmesan cheese. Repeat this process twice.
-
Bake for 15 to 20 minutes in an oven at 200 C (390 F) until golden brown.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Tomatoes - roughly chopped
Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.
Post your creation!
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
