Zucchini Parmigiana

Peel the squash, and slice them into thin slices (1/8" or less).

Pour a thin layer of extra-virgin olive oil into a fry pan. Heat the oil, add the garlic, and lightly brown it, stirring almost constantly. Sauté the zucchini slices until they are lightly browned on both sides and feel tender with a fork. Place cooked squash between paper towels to eliminate any excess oil. You may have to add some olive oil between batches of squash.

While the squash is cooking, heat the Santo & Josie Tomato Artichoke Gourmet Sicilian Sauce to the bubbling point, but not to a full boil.

Place the cooked squash on a serving dish, or layer it in a casserole dish. Add salt and pepper. Spread the Parmesan or Romano grated cheese over the squash (or between multi-layers if using a casserole dish). Cover each layer of the squash with the mozzarella cheese. Pour the heated sauce over each layer of the squash, completely covering the squash. Garnish with chopped basil. Serve immediately.

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