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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. zucchini (ends trimmed, sliced into rounds ¼-inch thick)
- kosher salt
- pepper
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 cup fresh breadcrumbs
- 1/3 cup Parmigiano Reggiano (freshly grated, for the topping, plus about ¾ cup more for layering)
- tomato sauce (your favorite, recipe for red pepper tomato sauce is below, or whatever tomato sauce you love)
- 2 red bell peppers (stemmed and seeded, diced to yield about 2 cups)
- 2 beefsteak tomatoes (diced to yield about 2 cups)
- kosher salt
- pepper
- 1/4 cup loosely packed fresh basil leaves
- 2 Tbsp. butter (room temperature)
- 2 Tbsp. olive oil
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium890mg37% |
| Potassium1110mg32% |
| Protein11g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A70% |
| Vitamin C240% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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