Adapted from NYT Cooking.
This is a delicious, low fat, crowd pleasing dish that will make a zucchini lover out of anyone. Serve alongside pasta to make it a complete meal.
For the Sauce
- 1-28 oz. can of whole peeled tomatoes (preferably SM brand pictured below)
- 1 small onion, chopped
- 4 medium cloves garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh basil
For the Zucchini
- 2 to 2¼ pounds zucchini
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- ¾ cup freshly grated Parmesan
For the sauce:
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, red pepper flakes, and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and simmer about 20 minutes.
- Remove from heat and stir in basil.
For the zucchini
- Heat oven to 475 degrees. Line 2 sheet pans with parchment.
- Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick.
- Place sliced zucchini in a bowl and toss with olive oil.
- Arrange zucchini slices on baking sheets in one layer and sprinkle with salt and pepper.
- Roast for 15 minutes, until lightly browned on the underside and tender (it’s ok if it doesn’t get browned).
- Remove zucchini from oven and reduce heat to 375 degrees.
- Spread 1/4 cup tomato sauce over bottom of dish.
- Arrange a third of the zucchini in an even layer over tomato sauce.
- Spoon a third of remaining sauce over zucchini.
- Sprinkle with 1/4 cup Parmesan.
- Repeat with 2 more layers, ending with 1/4 cup Parmesan.
- Drizzle on little bit of olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges.
- Remove from heat and allow to sit for 5 to 10 minutes before serving.