This dish contains the following allergens: Milk/Dairy
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652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
4 ounces
Parmesan cheese
Utensils
Casserole dish
Large Bowl
Step 1
Preheat oven to 375°. Pour tomato sauce into a 14-inch baking dish and set aside.
Step 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
Add oregano, thyme, olive oil, salt, and pepper to the bowl and toss to coat.
Step 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
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
After 20 minutes, increase the temperature to 425°F. Sprinkle the shredded Parmesan cheese on top and allow to cook for another 10 minutes.
Preheat oven to 375°. Pour tomato sauce into a 14-inch baking dish and set aside.
652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
4 ounces
Parmesan cheese
Step 2 of 6
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.
652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
4 ounces
Parmesan cheese
Step 3 of 6
Add oregano, thyme, olive oil, salt, and pepper to the bowl and toss to coat.
652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
4 ounces
Parmesan cheese
Step 4 of 6
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.
652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
4 ounces
Parmesan cheese
Step 5 of 6
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.
652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
4 ounces
Parmesan cheese
Step 6 of 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.
652.05g
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
0.45kg
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
113.4g
Parmesan cheese
23 ounces
roasted garlic tomato sauce
1
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
4
Roma tomatoes, ends trimmed
2 tablespoons
fresh oregano, minced
2 tablespoons
fresh thyme, minced
2 tablespoons
olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound
fresh mozzarella cheese, cut in quarters lengthwise, then sliced into 1/4-inch thick pieces
