Baked Zucchini Parmesan

Last summer my zucchini plants went berzerk!! (Bezerk? bezurk? You know what I mean) They grew like crazy! This year’s crop didn’t do so well… I don’t want to talk about it. Anyhow, last year’s crop: Of course I could have spent an entire day shredding the zucchini and baking 1,001 loaves of zucchini bread but I decided instead to experiment with it and have some savory fun! The result? This super easy and delicious dish can be either used as a main dish or a side dish.

Here’s what you need:

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2 medium sized zucchini
1 jar of marinara
2 tomatoes
2 garlic cloves
Mozzarella cheese
Parmesan cheese
Dried basil
Dried oregano

Here’s what you do:

Preheat oven to 350 degrees.

Wash and chop zucchini in to chunks. Wash and chop the tomato.
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Spray the bottom of a 8×8 baking dish to grease.

Spoon a small amount of the marinara on the bottom of the dish.
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Throw in half the zucchini, one tomato, and one minced garlic clove. Top with sliced mozzarella.
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Using half the jar of marinara, top that first layer.
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Layer again with zucchini, tomato, and garlic. Then top with sauce and mozzarella again.
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On the top of that, grate a nice amount of Parmesan. Don’t be shy, go on and grate a mound of it!
Sprinkle the top with the dried basil and oregano.

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Cover with foil and bake at 350 for 35 minutes. Remove foil and bake another 15 minutes until the sauce is bubbling and the cheese is gooey and starts to brown.
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Now, I eat this in heaping spoonfuls all by itself with a slice of sourdough bread to dip in the sauce (DELISH) but I have also served it on top of pasta, on top of chicken, on the side of white fish, or even toss in a few meatballs. It is SO delicious and versatile.

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