This is another dish I made for my lunches for the week. Usually, I try to have my make ahead dishes be fast but, this one took a little time. I will say, it was totally worth it. I had some for lunch today & holy hell. So delicious!
Recipe from Family Circle via Recipe dot com.
Yields 8 servings.
240 calories per serving.
1/2 c flour
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 large zucchini, trimmed & cut into 1/4 inch thick slices
1/4 c canola oil
2 14.5 oz cans Italian diced tomatoes
1/4 tsp red pepper flakes
1 1/4 c reduced fat mozzarella cheese, shredded
1/4 c parmesan cheese
Heat oven to 375 degrees.
Coat a baking dish with cooking spray.
In a shallow bowl, mix together flour, 1/4 tsp garlic powder, salt, & 1/4 tsp black pepper.
Coat each piece of zucchini in flour mixture & tap off excess.
In a large skillet, heat 2 tbsp of the oil over medium high heat.
Working in 3 batches, add zucchini slives and saute until lightly browned, 3 minutes on each side.
Add more oil as needed to avoid sticking.
Transfer zucchini slices to paper towels.
In a medium bowl, combine the tomatoes, pepper flakes, 1/2 tsp garlic, and 1/4 tsp black pepper.
In another bowl, combine parmesan and mozzarella cheese.
Spread a small amount of the tomato mixture in the bottom of the baking dish.
Arrange half of the zucchini in a single layer over top.
Spoon half of the tomato mixture on top & then the cheese mixture.
Repeat layers once more.
Bake, uncovered, for 30 minutes.
Let stand for 10 minutes & serve.