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Recipe to Print-Zucchini Parmesan - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Zucchini Parmesan - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: Italian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 1.75 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $1.74 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Slice zucchini and steam over simmering water for 5 minutes, still bright green and crisp. Drain well. Heat oil and sauté onion and garlic 5 minutes Add all other ingredients except cheese and squash. Add 1 paste can of water. Simmer 1 hour over low, uncovered, until thick. If you need water add sparingly. Cover bottom of oblong casserole with sauce, add zucchini, and cover with mozzarella. Then add rest of sauce. Parmesan on top. Bake at 350 degrees for 30 minutes or until bubbly. Can prepare the day before. Can freeze before or after baking.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00