Two*True

[mk]

Wasn't I supposed to give you a recipe? Like, 7 months ago? Do you remember what that was? 8-D

[twotrue]

haha! Yeah, I think so. But I can't remember now either. I'll just watch your menu posts and see if it jogs my memory.

[twotrue]

I just did a search (god, I love this site) and found out it was your baked zucchini recipe that I desired. :-)

[mk]

Ah ha! Well, here ya go:
That Baked Zucchini Thing

1 shallot, finely minced
1 clove garlic, finely minced
14 oz. San Marzano tomatoes (I can never find these and just use whatever)
3 Tbsp. heavy cream
2 zucchini, thinly sliced
3 Tbsp. EVOO
1/2 cup parmesan
1/3 cup shredded mozzerella

1. Preheat to 350
2. Saute shallot in 1 Tbsp. oil with a pinch of salt over low heat for 2-3 minutes
3. Add garlic, cook for 1 minute
4. Stir in tomatoes, more salt, a few cracks of black pepper: simmer a couple minutes
5. Stir in heavy cream, season, and remove from heat
6. In individual baking dishes (or like me, just one) layer zucchini drizzled with oil, S&P, a couple spoonfuls of sauce, and a sprinkling of parmesan cheese until you reach the top of the dish. Top with the mozzarella.
7. Bake for 20 minutes or until bubbly.

I hope you like it!

[twotrue]

Do you slice the zucchini into rounds or lengthwise?

[mk]

Rounds.

From Mandy's phone