Well guys, its zucchini season here in the Midwest, and if you’re like me, you’ve got these bad boys coming out of your ears.
My family has been eating sliced, roasted, Parmesan-sprinkled zucchini for days on end, and we needed a change tonight, so I dialed up the zucchini helpline…
…and then whipped up this easy baked zucchini dish.
Let me tell you, folks, it was dee-licious.
It was almost like we weren’t eating zucchini. Again. For the dozenth night.
When my husband tasted it and gave me the eyes, I felt a magic in the air that can only happen over an abundance of zucchini.
If you’d like a little magic in your own kitchen, here’s what you need:
One giant zucchini. If I had to guess, I’d say 4-5 cups sliced, but honestly, I only measure when I bake. (So never.)
3 T. olive oil
salt and pepper to taste
1 large-ish chopped onion
2 T. minced garlic
1 15-oz can tomato sauce
1 6-oz can tomato paste
1 and 1/2 T. sugar (I used coconut sugar, but I’m sure cane sugar would have the same result)
1 teaspoon oregano
3 T. chopped basil (or use 1 teaspoon dried)
2 cups shredded mozzarella cheese
5 eggs, lightly beaten
1 cup grated Parmesan cheese
In a big ol’ (preferably iron) skillet, saute zucchini in olive oil until tender. Transfer to a 13×9 inch baking dish and sprinkle with salt and pepper.
Saute onion in the same skillet until just tender. Add garlic and saute three more minutes or so (until aromatic). Stir in tomato sauce, tomato paste, sugar, and oregano. If you’re using dried basil, toss that in now. If you happen to have a bottle of red wine on your counter, you might just stir in a splash of that too. Bring to a boil, then reduce heat and simmer, uncovered, for about ten minutes (until slightly thickened). If you’re using fresh basil, toss it in and stir here. Pour sauce over zucchini, and sprinkle with mozzarella.
Combine eggs and Parmesan cheese, then pour over zucchini. Spread around with the back of a spoon.
Bake (uncovered) at 375 degrees for thirty minutes, or until bubbly-brown. Let stand 15 minutes before serving
Makes 12 servings.
I made this as a side tonight with a pork dish, but the hubs and I both agreed that it was entrée-worthy. It’s basically zucchini lasagna.
*This recipe was adapted from a Taste of Home recipe by Sue Stanton from Linville, North Carolina. Thanks for the inspiration, Sue!
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