We have an abundance of zucchini at the moment. I have made zucchini sauteed, zucchini thinly sliced chips for dips, in salads, in soups, shredded in bread and cake. Zucchini is a very prolific plant and loves to reproduce! I love the various eggplant baked dishes like parmesan or moussaka, so I decided to make a zucchini parmesan dish. It turned out wonderful!
Zucchini Parmesan
2 C thinly sliced zucchini
1 C thinly sliced crimini mushrooms
1/2 C diced shallots
1 T minced fresh oreagno
1 T minced fresh rosemary
1 T minced fresh parsley
1/2-1 tsp sea salt
1/2-1 tsp freshly ground black pepper
1/2 or so garlic powder
EVOO
2 C tomato sauce, either homemade or something like Barilla, which is my favorite store bought
GOOD Mozzarella, sliced into thin discs
Parmesan, grated
Place the zucchini in a glass pyrex pan that lets the zucchini be one layer. Add the mushrooms, shallots, herbs and spices, drizzle some EVOO over top. Add the tomato sauce and spread it well. Cook in a 350 oven for about 20 minutes. Place the mozzarella discs on top. Bake for 10 minutes and add some grated parmesan. Place in oven and turn off. Let sit for 10 minutes and enjoy!
2 Comments
Yay zucchini!
I think our zucchini here are the very best. I love them sauteed in butter with onions. The onions and zucchini carmelize and it is one tasty dish.
Mango,
That sounds really tasty! I have had to think of different ways to use them as we have 2-4 each week. Big ones!
I also slice them thinly and use as a “chip” for different dips. Very nice.
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