Zucchini Mozzarella, Alphonse
|Spaghetti sauce mix||2 Tablespoon (1 Package)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Coarsely shredded mozzarella cheese/Sliced mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Lean bacon slice||4|
Prepare spaghetti sauce mix by package directions with tomato sauce and 2 tablespoons olive oil.
While it simmers, remove tips from zucchini, halve them crosswise, then slice each lengthwise into about 3 flat slices.
Sprinkle with salt and pepper, and roll in flour.
Brown lightly in a film of hot oil and drain on paper towels.
Place 1-layer deep in large shallow baking dish or individual dishes as used by Alphonse.
Cover zucchini with mozzarella cheese.
Top with spaghetti sauce and sprinkle with 2 to 3 tablespoons grated Parmesan.
Bake at 350°F about 30 minutes, until bubbly hot.
Meanwhile cook bacon until nearly crisp.
Drain and place on top of dish (Alphonse also presses slices of avocado into the sauce and then tops with bacon).
Run under broiler a few minutes to glaze and to crisp the bacon.