This is a good vegetarian option for the winter because it is so hearty. It takes one hour to make because there are a few steps but it is worth the effort. Ingredients include: 4-5 zucchini, 1 cup of grated Parmesan cheese, 1 cup of shredded Mozzarella, 1 cup of panko w/ spinach (use bread crumbs if you prefer) 8-10 oz of spinach, 14-16 oz of red sauce, 4-6 roasted garlic cloves, one roasted red bell pepper, 2 egg yolks, 1/2 of a sweet onion.
First, make a red sauce. I used a trusty jarred variety but I pureed and added 1/2 an onion, roasted red bell pepper and 4 roasted garlic cloves in a pan before adding the sauce for flavoring. The peppers will make the sauce sweet which is important. Let the sauce simmer for ~15 mins then prep the zucchini for breading.The first plate includes two egg yolks and some water whisked lightly followed by a container with 1 cup of spinach flavored panko crumbs and half a cup of grated Parmesan cheese. After breading each zucchini strip place it on a foiled pan and put it in a preheated oven (at 350 degrees Farenheit) for 15 minutes.
While the breaded zucchini is in the oven, add the spinach with 2 crushed garlic cloves and a splash of white wine in a pan over medium heat and cover to wilt it. This will be layered onto the zucchini when you prep BosGuy’s Wicked Awesome Zucchini.
Add a ladle of red sauce to the bottom of a rectangular oven safe container. This will prevent the zucchini from sticking when you layer them (see below). After you place the first layer of zucchini, add the wilted spinach (remove the crushed garlic cloves) and ladle more sauce, sprinkle some Mozzarella. Add a final layer of zucchini and add enough sauce and cheese to cover the vegetables entirely. Then cover with foil and place it in the oven at 350 degrees Farenheit for 20 minutes. When you take out the zucchini give it 10 minutes to cool then enjoy.