Zucchini Torre Recipe
Another hearty dish of Mexican origin, this one is sort of like an Italian Zucchini casserole but with a little more zing.
Zucchini Torre Recipe
Ingredients
- Vegetable oil
- 1-1/2 pounds (1 large zucchini) sliced into one-inch-thick slices
- 3 sprigs of cilantro
- 3 fresh or canned mild or hot chilies
- 1 sprig rosemary or one-eighth teaspoon dried rosemary
- 4 cloves garlic
- 1 tsp salt
- 1 six-ounce can tomato paste
- 1 lb canned tomatoes
- 1/2 pound sharp Cheddar cheese, sliced
Instructions
- Preheat the oven to 400 degrees.
- Pour the oil to the depth of one-quarter inch into a skillet and heat to 450 degrees. Fry the sliced zucchini in the oil until tender and trans-parent on both sides. Drain on paper towels.
- Grind together the cilantro, chilies, rosemary, garlic and salt in a mortar. Combine the tomato paste and tomatoes in a saucepan and add the herb mixture. Cook, stirring, five minutes.
- Spread the cooked zucchini in the bottom of an earthenware casserole measuring approximately 12 by 15 inches. Pour the sauce over zucchini and top with the cheese. Cover with aluminum foil or casserole cover.
- Bake forty-five minutes until bubbly and hot.
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