Zucchini season has started and I am starting to get oodles and oodles of zucchini. Apparently, the heat hasn’t slowed down the growth of the plants or the production of fruit. Just this morning, I picked over eleven pounds of zucchini. My kids love zucchini bread and have been begging me to make, but with this extreme heat, I have been trying to keep the oven off and haven’t done any baking. So, one of my favorite recipes for zucchini is Zucchini Parmesan. You can make this either in the microwave or on the stove. It’s a great way to use up zucchini and is very healthy for you. This is one of my favorite uses and it is just so delicious.
Zucchini Parmesan
2 medium zucchini
1 onion
1 cup tomato sauce (your favorite)
4 cloves of garlic
3 Tbsp oil or butter (for stove top recipe only)
1 cup mozzarella cheese
Stove top:
Thinly slice onions, garlic and zucchini. Toss into skillet with oil. Cook over medium heat until zucchini becomes tender, about 12 minutes. Add tomato sauce and stir. Cook about 2 minutes more and then add cheese on top. Cover with a lid to let the cheese melt. Serve immediately.
Microwave:
Put sliced onions, garlic and zucchini in microwave safe dish. Add 1 Tbsp water and cover. Microwave on high for 6 minutes. Stir and microwave another 4-6 minutes or until tender. Add tomato sauce and microwave until warm. Add cheese and microwave another 2 minutes or until cheese is melted.
sounds yummy!