Zucchini Parmesan served with Couscous

Pam’s Zucchini Parmesan with couscous

1-1.5 hours prep time

Serves 4 – 6 people as main course

Simmer in medium saucepan for 30-45 minutes:

4-5 med to large tomatoes diced (fresh tomatoes are wonderful but you can use canned)

1 reg can of tomato sauce (home made is great)

small can mushrooms or equivalent sautéed fresh mushrooms drained

¼ cup dry red wine

1 tsp Worchester sauce

2 tsp brown sugar

salt and pepper

½ tsp chili powder

¼ tsp nutmeg

¼ - ½ tsp cayenne pepper

Sauté in olive oil in a skillet

½ cup green onion chopped (or as much as you like)

1-2 tbsp garlic chopped (or as much as you like)

1 tbsp oregano and other Italian spices (as you like)

Remove from pan and add to tomato mixture. Then, in a little more oil, sauté lightly

1½ to 2 thinly sliced medium sized zucchini

Lay out the lightly sauteed zuchinni in a rectangular pan (8.5 x 13 inch) overlapping

Pour the tomato mixture over the zucchini

Sprinkle with 1/3 cup of breadcrumbs

Sprinkle over this 1/3-cup of Parmesan cheese

Over this sprinkle about 1 cup shredded mozzarella cheese

Cover with foil and bake for 30 minutes at 325 –350 degrees. Remove foil for the last 10 minutes. Let stand for five minutes while you prepare couscous.

Prepare couscous (1 part couscous to 2 parts liquid, I make 1 cup cousous in 2 cups liquid) in water, a little olive oil and chicken flavoring (bullion or chicken stock) Combine water and chicken flavoring, salt and oil in a saucepan, over medium heat and bring to a boil. Turn down heat and stir in couscous. Cover and turn off heat. Let stand thus for 5 minutes.

Serve couscous topped with the Zucchini Parmesan. Enjoy!!