8 oz Tomato sauce; canned
1 each medium Onion; chopped
1/4 teaspoon Basil leaves
1/4 teaspoon Salt (optional)
1/8 teaspoon Pepper
1/4 teaspoon Oregano leaves
1 cup Ricotta cheese
1/2 cup Mozzarella; shredded
1 teaspoon Parsley
3 each medium Zucchini; about 9-inches
1 each Tomato; sliced
2 tablespoons Parmesan; grated
Yield: 6 servings
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside.
Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8 x 8-inch baking dish. Cover with wax paper.
Microwave at High 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on paper towels to absorb excess moisture; cool slightly. Layer 4 to 6 of the zucchini strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan.
Reduce power to 50% (medium). Microwave, uncovered, 20 to 25 minutes, or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.