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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. EVOO (– Extra Virgin Olive Oil)
- 1 onion (chopped)
- 2 cloves garlic (sliced)
- 1 tsp. red pepper flakes
- salt
- 32 oz. San Marzano tomatoes (can peeled)
- 2 cups tomato passata (or 1 14-ounce can tomato purée)
- 1 handful basil (torn)
- 6 medium zucchini
- olive oil spray
- 1 1/2 cups parmigiano reggiano cheese (grated)
- 1 fresh mozzarella (ball, thinly sliced)
- 1 Italian bread (soft but crusty loaf, with or without sesame seed, halved lengthwise)
- 2 Tbsp. EVOO (– Extra Virgin Olive Oil)
- 4 Tbsp. butter
- 4 cloves garlic (finely chopped)
- 1 cup parmigiano reggiano cheese (grated)
- 1/4 cup flat leaf parsley (finely chopped)
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