Zucchini Baked Ziti

This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 2 pans

Ingredients

• 3  large zucchini
• 1⁄2 cup olive oil
• 1  lb ziti pasta or 1  lb penne
• 1  onion, chopped
• 2  cloves garlic, chopped
• 2 (28 ounce) cans tomatoes (if whole, slice before cooking)
• 1⁄4 cup basil leaves, in strips
• 1⁄4 cup  chopped parsley
•  pepper
•  salt
• 4  tablespoons butter
• 1 1⁄2 cups  shredded mozzarella cheese
• 1 1⁄2 cups  grated parmesan cheese

Directions

1. Boil water and cook the ziti according to package directions.
2. While it is cooking, follow next steps.
3. When it is done, drain and set aside in large bowl (or pot).
4. Slice the zucchini.
5. In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
6. Take them out of the pan and drain on paper towels.
7. In a saucepan, heat the remaining 1/4 cup oil.
8. Add the onion and cook until translucent.
9. Add the garlic and cook for 2 minutes.
10. Add the tomatoes, basil, parsley, salt and pepper.
11. Simmer uncovered for 20 minutes.
12. Preheat oven to 350 degrees.
13. Pour into large bowl with the drained ziti.
14. Rub two shallow baking pans with olive oil.
15. In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
16. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
17. Repeat the layers in that pan.
18. Repeat above steps for second pan.
19. Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
20. OR BAKE ONE, FREEZE ONE!
21. OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
22. Defrost before baking.