3 large zucchinis, thinly sliced
3 large tomatoes, pureed (2 cups)
6 cloves garlic, mashed
1/2 cup chopped green onions
1/4 cup chopped parsley
1 lemon, squeezed
1 tablespoon vinegar
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon chili powder, Mexican or another type
Preheat oven to 350F.
Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.
Serve hot or cold.
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