I switched up the meals a bit this week and having been harvesting more zucchini than I know what to do with right now, I figured I'd better make something for dinner tonight that would use some of it up. So I found this recipe for zucchini parmesan on AllRecipes. This was so easy and fast to make - a perfect meal for a work night for us. This tasted awesome, too! Definitely something I'll make regularly and probably my favorite zucchini dish that I've made over the years. What's not to love, though, with pasta sauce and cheese on top? :) This would be a great main dish for a vegetarian meal, or could even be a great side dish for an italian food buffet or something.
2 large zucchini, thinly sliced (I used three... two yellow and one green... from the garden)
2 tablespoons olive oil
1 large onion, diced (I used half an organic onion)
2 cloves garlic, minced (organic)
1 (16 ounce) jar spaghetti sauce (home-canned)
1 cup shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
In a large pot boil the zucchini until tender; drain (I did not do this, I just added my zuke slices to the pan with the EVOO, onion, and garlic and sauteed it until it was tender). Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.