Let’s get Saucesome with Ragú® Chunky Tomato Garlic & Onion Sauce. What’s some of your favorite family times around the dinner table? Do you have kids helping, your husband offering to be a taste tester, or usually alone in the kitchen until you yell “Dinners Ready”? My dinner time family usually consists of my husband, myself, and our little Shih Tzu, Derby. Of course Derby tries to participate, but this isn’t for him.I was given the recipe of No Frying Eggplant Parmesan to give it my own spin by Ragú®. #AD
Here’s what I did. Saucy Grilled Zucchini Parmesan
“Ragú® Chunky Tomato Garlic & Onion Sauce has a delicious taste your whole family will love.”
First, we aren’t big eggplant fans so I chose one of my favorites to go with tomato sauce, zucchini.
No fry – no problem. Frying is very limited in our household by either roasting or grilling items.
Ragú® is an item which is a staple in most pantries, including mine, whether you “doctor” it up a bit, or use it right out of the jar. With it’s Authentic Italian taste American family’s love and a variety of great tasting sauces, it’s quick and easy to make your family favorite recipes.
With Ragú recognizing and celebrating everything that makes family mealtime Saucesome, think of the fun you can have with a jar.
Here’s what you need:
5 – 6 medium size zucchini
2 jars Ragú® – flavor of your choice
8 oz mushrooms, chopped
4 – 5 cloves garlic, chopped
1 cup Mozzarella cheese, grated
1 cup Parmesan cheese, grated
2 – 4 T fresh herbs, combination of parsley and basil
Start with fresh zucchini – we love shopping at farmer’s markets at this time of year for some of the best selection.
Don’t worry about peeling it, just wash well and dry.
Cut each end off then slice into about 1/4″ thick slices, long ways.
And, because I was using an oval pan, I then cut these in half to make it easier to fit into pan.
After they are all sliced and cut in half, place them on a rack which has been placed over a baking tray. If you don’t have one large enough, you can use 2 as I have done since my large one has disappeared from our recent move. I placed a dish towel under the tray to catch my flying salt and any moisture. Salt each side generously with Sea Salt and let stand for about 2 hours. This will pull the moisture out. Regular salt can be used as a substitute.
You will be amazed how much water will come out. The fresher, the more water.
Pat the top dry with paper towels then turn your racks onto the dish towel in a single layer. Roll the towel up to absorb any moisture left. Let this stand for about 15 minutes, using more paper towels or another dish towel if necessary.
If you don’t have racks, no problem. Just use a couple absorbent dish towels. After 1 hour with the salt, turn them over onto a dry towel, or even paper towels.
My favorite way to grill inside is using this cast iron grill pan. With higher heat, it will make great grill marks but for this dish, I wasn’t worried about the marks so much.
Using a brush, lightly coat the skillet with olive oil before each batch of zucchini. Grill for about 2 minutes on each side. Don’t overcook, as they will continue cooking in the oven.
Remove from grill pan and drain on the same baking rack and pan you used for the salting process.
Now it’s time to prepare the Saucesome Sauce.
Using freshly washed mushrooms, give them a rough chop. I like my veggies in any dish large enough to see what they are. Plus, for the mushrooms, my husband doesn’t like them, so leaving them in large pieces he can pick them out.
Rough chop your garlic also. We love garlic so you just about can’t get enough in a recipe for us.
If you are making this for kids and they tend to be pickier eaters, adjust your added veggies to suit their taste. Also, the smaller you chop an item, the less likely they are to see it.
Saute’ garlic in 2 T olive oil over medium heat, just until it softens, f bout 2 minutes. DO NOT brown or let it burn. If you do, it’s ruined with a bitter taste.
Remove garlic from pan, and add chopped mushrooms. These will need to cook for about 5 – 7 minutes, until all the liquid has cooked out.
Add your 2 jars of Ragú® and chopped garlic. Simmer for 10 minutes then add your herbs. If using dry, these will have a more potent flavor than fresh using the same measurement.
An herb garden is a great way to introduce your kids to gardening.
This is my little corner and keeps me supplied with all I need. Mix up the flavors and colors.
I did not add any additional salt to the sauce, since the zucchini was heavily salted. Black pepper can be added, but I don’t like it, so I don’t use it.
Now let’s put our dish together.
Spray your dish with any non-stick coating spray. This recipe will fit into a 9″ x 13″ dish just right. My oval dish fits into my convection I use to cut down on heating up my kitchen.
Spread 1/3 of sauce mixture in bottom of dish
Add single layer of zucchini
Spread 1/3 each of both cheeses
Repeat this step again
End with sauce on top
** The remaining cheese will be added near the end of baking.
Cook in a preheated 350 oven for 20-25 minutes, until bubbly. Add the remaining cheese and cook an additional 5 – 10 minutes depending on how you like your top cheese. 5 minutes for just melted, how I like it, or 10 minutes if you want it to brown.
Remove from oven and let stand for 10 – 15 minutes before serving. This allows a little cool down and for flavors to set.
When serving, add a little extra Parmesan cheese or herbs.
Refrigerate leftovers – if there are any.
Check out Ragú® on Twitter @RaguSauce and #Saucesome Sauce
How would you like to win $12,000 toward a Saucesome kitchen makeover, or a variety of Saucesome prizes, just visit www.RaguSweeps.com.
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