Try this recipe at the end of the summer, when no one wants to look at another zucchini. When you serve it this way, they’ll love it!
Yield: 6 to 8 servings
- 3 tablespoons olive oil
- 2/3 cup chopped onion
- 4 ounces mushrooms, sliced
- 8 to 10 small zucchini (2-1/2 pounds), sliced 1/4 inch thick
- 2/3 cup grated Parmesan cheese (3 ounces)
- 2 cans (6 ounces each) tomato paste
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/8 teaspoon pepper
InstructionsPreheat the oven to 350 degrees F.
Heat the oil in a large saucepan. Add the onion and mushrooms and saute until the onion is limp, about 3 minutes. Add the zucchini and continue sauteing until the zucchini is just tender, about 4 minutes. Remove from the heat and stir in half the cheese. Add the tomato paste, garlic, salt, and pepper. Mix well. Turn into a 2-quart casserole dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until heated through. Serve hot.