Guest guest Posted August 22, 2001 Report Share Posted August 22, 2001 * Exported from MasterCook Mac * Zucchini Parmesan Recipe By : Heart of the Home, Ann Jackson (1995) p44 Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups good tomato sauce -- to 5 olive oil 7 zucchini -- to 8 1 block of tofu -- thinly sliced 1 cup nutritional yeast or fake cheese -- to 2 breadcrumbs This is an easy recipe. Start with a batch of good tomato sauce. Ladle a little into the bottom of a casserole dish and spread around. This will keep it from sticking. Slice the zucchini into medium lengthwise strips. Dip them into the breadcrumbs and lightly saute till tender (doesn't take long). Next, layer the zucchini, nutritional yeast cheese, tofu, then tomato sauce. Continue until all ingredients are used and pan is full. Top with dots of yeast cheese and breadcrumbs. Bake until bubbling in a 350F oven. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 127 Calories; 1g Fat (7% calories from fat); 11g Protein; 26g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 4 1/2 Vegetable NOTES : I like to use zucchini instead of eggplant because th zukes are a lot more tender and tehy don't use half the amount of oil when browning. It makes for a much nicer parmesan. _____ Quote Link to comment Share on other sites More sharing options...
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