- 2 large zucchini, sliced (any variety of summer squash may be substituted)
- 2 medium eggplant, sliced (peeled or unpeeled)
- 1 each medium green and red bell pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 cup fresh mushroom, sliced
- Fresh sweet, lemon or purple basil, chopped (about 1 cup, divided)
- 1/2 cup fresh parsley, chopped
- 2 cups low-sodium tomato sauce
- 1 cup crushed tomatoes (and juice)
- 1/4 cup olive oil
- 1/3 cup chopped walnuts
- Sea or Kosher salt and coarse black pepper
- Aleppo pepper, crushed red pepper flakes, and lemon zest (from one lemon)
- Shredded Jack, Mozzarella, Pecorino Romano, Parmesan, or Feta cheese
- Fresh bread crumbs
- Fresh lemon wedges
- Pre-heat oven to 350 degrees. Pour or spread half the tomato sauce on the bottom of a 13″ X 9″ glass baking dish.
- Layer and alternate the zucchini, eggplant, bell peppers, onions, garlic, mushrooms, and parsley to fit the baking dish, and top with half the chopped basil.
- Season this layer with spices and lemon zest, add olive oil, walnuts, crushed tomatoes, and the remaining tomato sauce, and top with choice of cheese and bread crumbs.
- Bake for 35-45 minutes or until vegetables are tender and cheese has melted. Remove from oven and let rest for 5-10 minutes.
- Cut into squares, drizzle with olive oil, if desired, and garnish with chopped basil. Serve with red pepper flakes and lemon wedges on the side.
*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset and Cooking Light Magazines and at thearmeniankitchen.com