It's that time of year again when the Zucchini and Squash are plentiful. So I've been in search of some good recipes. This is my first post of a series of some good recipes to help use up some of your Zucchini and Squash stock pile.
My first recipe is for a Zucchini and Tomato Parmesan
You will need:
1 large Zucchini or 2 small ones
2 large tomatoes
1 1/2 c of Mozzarella cheese
1 jar of tomato sauce
4-6 tbl butter
Preheat your oven to 450
Slice up your Zucchini and tomatoes in 1/4 in thick slices. Saute your Zucchini in butter and place 1/3 of it in the bottom of a greased 9x12 pan, sprinkle with garlic salt, then layer 1/3 of your tomatoes on top of that, then 1/2 c sauce and 1/2 c cheese. Then repeat all that two more times. Bake in oven for 20-25 min until the cheese on top is browned and it's bubbling around the edges. It's going to look a little watery at first but the sauce will thicken when it cools a little. Serve over pasta and use the remainder of you sauce to put on top of the pasta. I used Ronzoni Garden Delight pasta. This is a great vegetarian dish. You wont even miss the meat.