Vegetable Casserole
Ingredients
- roasted garlic tomato sauce (23 ounces)
- large zucchini, cut in half lengthwise, ends trimmed (1)
- large summer squash, cut in half lengthwise, ends trimmed (1)
- large Japanese eggplant, cut in half lengthwise, ends trimmed (1)
- Roma tomatoes, ends trimmed (4)
- fresh oregano, minced (2 tablespoons)
- fresh thyme, minced (2 tablespoons)
- olive oil (2 tablespoons)
- Kosher salt, as desired
- Ground black pepper, as desired
- fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces (1 pound)
- Parmesan cheese (4 ounces)
- Casserole dish
- Large Bowl
Instructions
Step 1
1. Preheat oven to 375°. Pour tomato sauce into a 14-inch baking dish and set aside.
Step 2
2. Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, slicing side up, on the spindle. Install the feed chute lid and place zucchini in feed chute. Select DISC, then use the pusher to push zucchini through the chute. Repeat this process with the summer squash, eggplant, and tomatoes and transfer to a bowl.
Step 3
3. Add oregano, thyme, olive oil, salt, and pepper to the bowl and toss to coat.
Step 4
4. Clean the processor bowl, then flip reversible disc to the shredding side up on the spindle. Install the feed chute lid and place Parmesan cheese in feed chute. Select DISC, then use the pusher to push parmesan through the chute.
Step 5
5. Working in a circular motion, layer the mozzarella cheese and vegetables on top of each other in alternating order over tomato sauce in baking dish. Place in oven and allow to cook for 20 minutes.
Step 6
6. After 20 minutes, increase the temperature to 425 °F. Sprinkle the shredded Parmesan cheese on top and allow to cook for another 10 minutes.
