Layered Grilled Zucchini

    Late summer, with its abundance of sun-kissed Ontario produce, is the ideal time to highlight the vibrant flavours of Italy and make mealtimes molto bene!

    Ontario zucchini, layered with Parmesan, Ontario Mozzarella and sugar-sweet tomato sauce, transforms into a delicious vegetarian dish even meat eaters will love. Better still, Layered Grilled Zucchini can be made ahead.

    A sure-fire crowd pleaser, Sausage and Tomato Thin Crust Pizza uses store-bought dough and serves four. To give your meals a big flavour boost, we’ve included a recipe for Plum Tomato Sauce used in both the pizza and zucchini casserole.

    The pizza pairs marvelously with Nectarine Sparkling Quencher that works as a super-refreshing mocktail or (by adding Ontario sparkling white wine) a perfect summer cocktail.

    Juicy, in-season Ontario peaches, roasted to coax out their subtle flavor, star in a silky gelato that’s like summer in a bowl. Roasted Peach Gelato will end your warm-weather meals in style and have your guests asking for seconds.

    As they say in Italy, “Andiamo!” (“Let’s go!”) on this delectable culinary journey!

    The Town Crier will feature a recipe for the above mentioned dishes each week during August – we hope you enjoy them!

    When the zucchini patch is still producing lots of sturdy fruit, try adding tomato sauce and lots of cheese for this make-ahead vegetarian dish even meat eaters will love.

Preparation Time: 15 minutes

Grilling Time: 10 minutes

Baking Time: 30 minutes

Serves 4

4 Ontario Zucchini (about 1-1/2 lb/750 g)

1 tbsp (15 mL) olive oil

1 clove Ontario Garlic, halved

1-1/2 cup (375 mL) Plum Tomato  Sauce (recipe following) or tomato sauce

2 cups (500 mL) shredded Ontario  Mozzarella Cheese

1/2 cup (125 mL) freshly grated Parmesan cheese

    Trim zucchini and cut each lengthwise into 1/2-inch (1 cm) slices to make 16 slices. Brush each slice lightly with olive oil; rub with cut part of garlic. Place on greased grill over medium-high heat. Grill, uncovered until tender-crisp, 3 to 5 minutes per side, turning once.

    Spread bottom of greased 13- x 9-inch (3.5 L) baking dish with 1/2 cup (125 mL) of the tomato sauce. Top with 8 zucchini slices. Sprinkle with half of the mozzarella and one-third of the Parmesan. Repeat with 1/2 cup (125 mL) sauce, remaining zucchini, remaining mozzarella and one-third of the Parmesan. Finish with remaining tomato sauce and Parmesan.

    Cover with foil and bake in 400°F (200°C) oven for 20 minutes. Remove foil; bake for 10 minutes or until browned and bubbly.

Tip: To make ahead, assemble, cover with foil and refrigerate for up to 24 hours. To serve, bring to room temperature and bake as above.

Nutritional Information:

1 Serving

PROTEIN: 20 grams

FAT: 20 grams

CARBOHYDRATE: 14 grams

CALORIES: 310

FIBRE: 3 grams

SODIUM: 1010 mg

Take advantage of late summer’s abundant tomato crop to make this versatile sauce. It freezes well so feel free to double or triple the recipe.

Preparation Time: 20 minutes

Cooking Time: 70 minutes

Makes 2 cups (500 mL)

2 tbsp (25 mL) olive oil

1 Ontario Onion, finely chopped

2 lb (1 kg) Ontario Plum Tomatoes, peeled, seeded and  chopped (about 4 cups/1 L)

2 tbsp (25 mL) tomato paste

4 sprigs fresh Ontario Parsley

4 sprigs fresh Ontario Basil

1 clove Ontario Garlic, peeled

1 tsp (5 mL) dried oregano leaves

1 tsp (5 mL) each granulated sugar, salt and pepper

Pinch crushed red pepper flakes

    In large shallow saucepan, heat oil over medium heat. Add onion and cook until softened, but not browned, about 8 minutes. Add tomatoes, tomato paste, parsley, basil, garlic, oregano, sugar, salt, pepper and red pepper flakes. Bring to boil, reduce heat to very low and cook, partially covered, until thickened, about 1 hour; stirring occasionally.

    Remove herb sprigs. The garlic should melt into the sauce. Mash with potato masher to flatten any large pieces of tomato or purée slightly with hand held blender. Season to taste.

Tip: To remove seeds, cut tomato in half horizontally and remove seeds with the point of a sharp paring knife.

Nutritional Information:

1 Serving (1/2 cup/125 mL):

PROTEIN: 2 grams

FAT: 7 grams

CARBOHYDRATE: 12 grams

CALORIES: 115

FIBRE: 2 grams

SODIUM: 610 mg

– Printed with permission from Foodland Ontario