1 cup Parmesan cheese
1 cup breadcrumbs
1/4 cup of milk
1 Tablespoon Olive Oil
Salt and pepper to taste
1 teaspoon dry oregano (optional)
2 cups of fresh mozzarella (grated Mozzarella is alright, but fresh Mozzarella is always better!)
This is my favorite and most simple way to make sauce. San Marzano are great Italian tomatoes that give a more gourmet taste to a tomato sauce. I try not to use store bought tomato sauce after I started making my own! Once you go fresh you never go jarred! The reason I say olive oil to taste is because everyone has their own opinion regarding olive oil – perhaps someone is watching their calorie intake and might want to use a little less. That’s okay for this recipe. This sauce is great with very little olive oil, but can create a strong taste with more olive oil, depending on one’s taste.
2 Cans of La Valle San Marzano tomatoes
5 cloves of garlic
1/2 cup of basil
Salt and pepper to taste
1/2 teaspoon of crushed red pepper
Olive oil to taste
1. SAUCE: Dice the tomatoes, mince the garlic, and, chiffonade (thinly slice) the basil. Heat a deep-dish skillet with some olive oil and combine the tomatoes, garlic, and crushed red pepper. Add salt and pepper to taste. Cook the mixture through until thickened on medium heat. Once the sauce has formed now would be the time to add some olive oil. I would put about 2 -3 tablespoon and throw in the basil. Fresh basil gives a richer taste than cooking out the basil from the beginning. (A quicker way to make the sauce would be throw all the ingredients in a skillet over medium heat, cook until it starts to thicken and then blend using an immersion blender. The downside to this method though is that you lose the chunky, heartier texture of the sauce. But still tastes great!)
2. ZUCCHINI: Preheat oven to 350°F. Grease a medium baking dish. Heat olive oil in a (separate) large skillet over medium-high heat. Mix salt, pepper, oregano, 1/2 cup of Parmesan cheese, and breadcrumbs on waxed paper. In a shallow bowl, beat eggs with milk and tablespoon of olive oil.
3. Dip zucchini in eggs, and then the breadcrumb mixture. Place onto skillet without overlapping. Cook zucchini, turning once, until golden, about 5 minutes per side. For a healthier alternative, you can bake the zucchinis at 350 until golden brown.
4. LAYERING: Lastly, take the greased baking dish and start the layering as you would a lasagna: first, a layer of zucchini, then a layer of sauce, then Parmesan and Mozzarella, repeat. Continue the layering until you have finished up all the zucchini or there is no room to continue. Bake zucchini until cheese is melted and bubbly, about 30 minutes.