16 ingredients
2 tablespoon Olive or extra virgin olive oil
28 oz Tomatoes whole canned
8 leaves Basil fresh or raw herb
1/4 tsp Salt
1/4 tsp Pepper black
1/4 tsp Chili flakes or crushed red pepper spice
3 large Zucchini raw
1/2 cup Parsley fresh or raw herb
2 tablespoon Lemon juice raw
2 tsp Lemon peel or zest raw
5 clove Garlic raw
1 cup Ricotta cheese part skim milk
1 cup, shredded Mozzarella cheese part skim low moisture
1 large egg Egg whole raw
1/4 cup Parmesan cheese grated
16 oz Tofu firm made with calcium sulfate
10 steps
- Preheat oven to 400F. Line two baking sheets with parchment paper.
- Mince garlic. Heat olive oil and garlic in a large skillet over low heat for about 6 minutes.
- Drain tomatoes. Crush with a fork. Add tomatoes and basil to skillet and simmer about 20 minutes, until thickened. Add salt, pepper, and crushed red pepper. Turn off heat.
- Slice the zucchini lengthwise into 1/8-inch slices. Pat slices with a paper towel to remove excess moisture.
- Place zucchini strips on prepared baking sheets. Bake until slightly browned, about 10 minutes.
- Blend tofu, parsley, lemon juice, lemon zest and garlic in a food processor until smooth.
- In a large bowl, mix tofu mixture with egg, ricotta cheese, mozzarella cheese, salt and pepper.
- Spread about 1/3 cup tomato sauce in the bottom of 9 x 12-inch baking pan. Add one layer of zucchini slices. Spread 1/3 of cheese/tofu filling over zucchini slices. Top with 1/3 of tomato sauce. Repeat these steps twice, finishing with tomato sauce. Top with parmesan cheese.
- Cover loosely with foil and back for 35 minutes. Remove foil, bake an additional 10 minutes.
- Remove from oven. Let stand before serving. Cut into 12 pieces.
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