Serves 4

Prep time 15 minutes

Cook time 40 minutes

Ingredients

1 can (28 oz.) Contadina® Crushed Tomatoes

1/2 cup packed basil leaves, chopped and divided

3 tsp. olive oil, divided

3 tsp. minced garlic, divided

1/4 to 1/2 tsp. red pepper flakes, to taste

4 large zucchini, about 2 inches diameter, 7 inches long

Kosher salt and cracked black pepper

1/2 cup panko bread crumbs

2 Tbsp. grated Parmesan cheese

1 tsp. finely grated lemon zest

8 oz. sliced fresh mozzarella or shredded mozzarella

Directions

  1. Preheat oven to 400°F. In a 13 x 9-inch baking dish, stir together crushed tomatoes, 1/4 cup basil, 2 tsp. oil, 2 tsp. garlic and red pepper flakes.

  2. Trim ends of zucchini and slice in half lengthwise; place over tomato sauce cut-side-up and season with salt and pepper. Bake 30 to 35 minutes; zucchini will be tender but not mushy when pierced with a fork and sauce is actively bubbling.  Top zucchini with mozzarella and bake about 10 minutes until melted.

  3. Meanwhile, in a medium skillet, combine remaining 1 tsp. olive oil, 1 tsp. garlic and panko.  Toast over medium heat about 5 minutes until golden.  Remove from heat and transfer to a small bowl.  Let cool 10 minutes before tossing with Parmesan, lemon zest and remaining basil.  Sprinkle zucchini with panko mixture before serving.

Try These Other Delicious Recipes

View All Recipes

Chicken Piccata Pomodoro

Cook Time: 15 mins

View Recipe

Cauliflower Risotto with Artichokes

Cook Time: 15 mins

View Recipe

San Marzano Marinara Sauce

Cook Time: 20 mins

View Recipe

Pesto Alla Trapanese (Sicilian Tomato-Herb Pesto)

View Recipe