- 2 lb rehydrated zucchini slices
- 2 c ricotta cheese
- 2 c rehydrated tomatoes
- 1 c rehydrated chopped onion
- 2 c flour
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 c parmesan cheese
- 2 c grated mozzarella or jack cheese
Oil a casserole dish and place 1/2 the zucchini in bottom of the dish.
Top with half the ricotta and tomato slice.
On top, sprinkle half the onions, flour, seasonings, and cheeses.
Repeat the whole process again with remaining ingredients.
Bake in 350 degree oven for 40 minutes or until heated through. Yields 8 servings.