Zucchini Parmesan
Zucchini Parmesan is an moderately easy dinner. Made with 8 to 10 small zucchini squash (about 2 1/2 lb.), 3 tbsp. olive oil, 2/3 c. coarsely chopped onion, 1/4 lb. mushrooms, cleaned and sliced and 2/3 c. parmesan cheese, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Wash and trim off ends of zucchini. Cut lengthwise into 1/8-inch thick slices.
Heat olive oil in a large saucepan.
Add zucchini, onion and mushrooms. Cover saucepan and cook vegetables over low heat 10 to 15 minutes or until tender, stirring occasionally. Remove vegetable mixture from heat.
Stir in about half the cheese.
Combine the tomato paste, garlic, salt and pepper.
Pour into the vegetable mixture, blending lightly but thoroughly.
Turn mixture into a 2-quart casserole.
Sprinkle with remaining cheese.
Bake at 350Β° for 20 to 30 minutes.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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