Zucchini "Parm"

Quite a few years back now, I went to the county fair and there was a cooking expo thing going on and the Zucchini was the star of the show. They came up with a Zucchini "parm" but that called for breading and frying the vegetable, and I didn't want to get into that because the frying kind of ruins the fact that you're eating a vegetable as a main course. I tried to think of how I could make it at least similar, and still taste good without having a stroke in the same night. So I decided to roast the Zucchini in place of breading and frying. 

First, I slice the Zucchini on a box grater so it's relatively uniform.

Then, take the slices and put them in a bowl with about 2 tbsp. Olive oil, 1 tsp. Italian seasoning, and some salt & pepper.

Toss to coat as evenly as possible

Put some olive oil in a pan(you don't want them to burn onto the bottom!)

Then lay the strips relatively evenly. They can be stacked, that's not a big deal just make sure the layers aren't way bigger on one side or it won't cook evenly.

Roast them at 400°F for about 35 minutes, until they look like this:

Then I just spread some leftover Marinara that I had from yesterday and I used fresh Mozzarella. This isn't Polly-o, this is the good stuff. Usually it's in a tub of water. Yummm...

Then bake it again for like 10 minutes, until the cheese is melted and it's saucy and gooey and delicioussssss

It tastes a lot better than it looks, and it would help if I were using a good camera!

I served this with a salad and some whole grain bread. Quick, easy, simple, tasty, and healthy.



Zucchini "Parm"

Ingredients

• 1 large Zucchini, sliced thin
• ¾ cup Marinara sauce
• ½ lb fresh Mozzarella (that's half a 16-oz ball, usually in the deli/world cheeses section)
• 4 tbsp. Olive oil
• 1 tsp. Italian seasoning
• salt & pepper, to taste

Method

1. Wash and dry Zucchini. Using a box grater, slice Zucchini.
2. Transfer slices to a bowl and toss to coat with Italian seasoning, 2 tbsp. Olive oil, and salt & pepper.
3. Coat a pan with about 2 tbsp. olive oil, and lay slices flat in the pan. Stack them if needed, just make sure layers are even.
4. Roast at 400°F for about 35 minutes, until Zucchini are slightly golden brown.
5. Spread Marinara over roasted Zucchini slices, and top with fresh Mozzarella.
6. Bake another 10 minutes, until sauce is warmed and cheese is melted.

©The Village Farmhouse | Amy Heck 2012. Please do not steal my images.