%20as%20the%20pasta%20will%20continue%20to%20cook%20in%20the%20oven.%3C/p%3E%3Cp%3EWhile%20the%20pasta%20is%20cooking,%20slice%20the%20zucchini.%20Spray%20a%20casserole%20dish%20with%20non%20stick%20cooking%20spray%20and%20place%20the%20zucchini%20on%20the%20bottom%20created%20a%20layer.%20Save%20some%20zucchini%20for%20the%20top.%3C/p%3E%3Cp%3EMix%20the%20ricotta%20cheese,%201%20oz%20of%20the%20mozzarella,%20and%203/4%20cup%20of%20the%20sauce.%20Set%20aside.%3C/p%3E%3Cp%3EOnce%20the%20pasta%20is%20done,%20turn%20off%20heat,%20drain%20and%20return%20to%20the%20pot.%20Add%20the%20ricotta%20mixture%20and%20stir%20until%20all%20the%20pasta%20is%20coated.%3C/p%3E%3Cp%3EPour%20the%20pasta%20mixture%20unto%20the%20casserole%20dish%20and%20spread%20to%20create%20a%20layer%20over%20the%20zucchini.%20Top%20with%20the%20remaining%20zucchini,%203/4%20cup%20of%20sauce%20and%20the%20remaining%20cheese.%20Sprinkle%20with%20a%20bit%20of%20dried%20parsley%20and%20black%20pepper.%20Bake%20for%2020-30%20minutes.%3C/p%3E%3Cp%3E**%207%20points%20for%201/4%20of%20the%20recipe%3C/p%3E){kind=link}
I do use Italian zucchini quite a bit...however I tend to prefer the lebanese kind due to the fact that they have no center bitterness.
My father-in-law swears by his Italian ones...so there you have it...many more meals ahead with you know what!
I enjoyed your recipe.
Thanks for sharing, Claudia
Baked Penne & Zucchini
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