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Olive oil cooking spray
1 3⁄4 cup slice fresh mushrooms
1⁄2 cup minced shallots
6 cups peeled, seeded, chopped tomato
1 1⁄2 cups no-salt-added tomato juice
1 (6 ounce) can no-salt-added tomato paste
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1⁄2 teaspoon fennel seeds
1⁄4 teaspoon salt
1 bay leaf
5 large zucchini
1 1⁄4 cups (5 ounces) shredded part-skim Mozzarella cheese
1⁄4 cup plus 2 tablespoons grated Parmesan cheese
Coat a large sauce pan with cooking spray. Place over medium-high
heat until hot. Add mushrooms and shallots; sauté until vegetables
are tender. Add chopped tomato and next 7 ingredients; stir well.
Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes,
stirring occasionally. Remove and discard bay leaf. Set aside, and
keep warm. Cut each zucchini lengthwise into 5 slices. Cook zucchini
slices in boiling water to cover 6 to 8 minutes or until crisp-tender;
drain. Rinse with cold water, and drain again. Press slices dry
between paper towels.
Spread 2 cups tomato mixture over the bottom of a 13 x 9 x 2 inch
baking dish. Place half of zucchini slices over sauce, overlapping
slices slightly. Sprinkle with half of the mozzarella cheese, and
2 tablespoons Parmesan cheese. Repeat layers with 2 cups tomato
mixture, zucchini, Mozzarella cheese, and 2 tablespoons Parmesan
cheese. Top with remaining tomato mixture, and sprinkle with remaining
2 tablespoons Parmesan cheese.
Bake, uncovered, at 350°F for 30 minutes or until thoroughly
heated. Let stand 10 minutes before serving.
Yield: 8 servings
Calories per serving: 156
Calcium per serving: 221 mg
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