Deep Dish Zucchini

Serves: 6-8

Ingredients:

8 ounces (250 g) fettuccine noodles
2 1/2 ounces (75 g) butter
1 onion, roughly chopped
3 tomatoes, roughly chopped
1/4 cup tomato paste
1/4 cup flour
2 cups milk
1 cup freshly grated Parmesan cheese
2 tablespoons chopped basil
1 egg, lightly beaten
6 zucchini, sliced
3/4 cup freshly grated Parmesan cheese, extra

Microwave Method:

1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Line base of a greased 10 1/2 inch-deep (26 cm) dish with one-third of zucchini.
6. Pour half fettuccine mixture over zucchini.
7. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
8. Place remaining zucchini over fettuccine.
9. Sprinkle with extra Parmesan cheese.
10. Cook for 15-18 minutes on MEDIUM HIGH.
11. Allow to stand for 10-15 minutes before serving.

Convection Microwave Method:

1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Line base of a greased 9 inch (22 cm) spring form tin with one-third of zucchini.
7. Pour half fettuccine mixture over zucchini.
8. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
9. Place remaining zucchini over fettuccine.
10. Sprinkle with extra Parmesan cheese.
11. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
12. Allow to stand for 10-15 minutes before serving.