Zucchini Parmesan

Our garden is bursting with tomatoes, and we are loving every minute of it.  My new weekly supper has become zucchini parmesan.  It is so simple, so good, and has saved me from making a last minute trip to the grocery store on more than one occasion since there always seems to be a spare zucchini in my fridge these days (hooray for late summer vegetable gardening!)
Zucchini Parmesan
1 large zucchini
10 roma tomatoes (or 1 28-oz can of diced tomatoes)
2 cloves garlic
1/2 brick mozzarella cheese, shredded
Small amount of basil (optional)
1) Slice the zucchini into medallions and spread, domino-style, along the bottom of a 13x9 casserole dish.
2) Dice the garlic and sprinkle over the zucchini.
3) Dice the tomatoes and spread over the zucchini.  Sprinkle basil over the tomatoes, if desired.
4) Sprinkle the mozzarella over the casserole.
5) Bake at 350F for 45 minutes.  Serve with spaghetti.

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