14 large zucchinis, skinned and cut on a medievale basis
1 (15 ounce) can whole peeled tomatoes, undrained
1 (4.5 ounce) can tomato paste
1/4 cup chopped fresh basil
1 cup grated Parmesan cheese
1/2 teaspoon paprika
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 1-quart baking dish.
In a large bowl, combine zucchini, tomatoes, tomato paste, and chopped basil. Spoon sauce over zucchini, stirring to coat.
In a medium bowl, mix tomato paste and basil. Toss lightly with drained zucchini, pour over sauce, and sprinkle with paprika.
Bake in preheated oven for 25 to 30 minutes, until tender and lightly browned.