Ingredients
4-1/2 cups sliced zucchini2 to 3 tablespoons olive oilSalt and pepper to taste1 large onion, chopped2 tablespoons minced garlic1 can (10-3/4 ounces) tomato puree1 can (6 ounces) tomato paste3 tablespoons sugar1 teaspoon Italian seasoning1 teaspoon dried basil2 cans (2-1/4 ounces each) sliced ripe olives, drained3 cups shredded part-skim mozzarella cheese6 large eggs, lightly beaten1-1/2 cups grated Parmesan cheese
Preparation
In a large skillet, saute zucchini in oil until tender. Stir in salt and pepper. Transfer to an ungreased 13x9-in. baking dish.
In the same skillet, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella cheese.
Whisk eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
