I’m seeing zucchini recipes everywhere lately. I love seeing how other people use them during this time of year when they’re coming out our ears. We’ve eaten enough zucchini this summer to make us green.
Zucchini eggs. Zucchini muffins. Zucchini cake. Cheese stuffed zucchini. Chicken and cheese stuffed zucchini. Zucchini with pasta and chicken. Pasta primavera. Zucchini bake. Veggie lasagna. Ratatouille. Batter-dipped zucchini. Pan fried zucchini. Grilled zucchini.
I’m sure we’ve eaten it other ways, too, but I can’t remember them all.
I made up this recipe to use some of our glut of the fabulous vegetable after we tired of all of our other zucchini recipes.
Over medium heat, saute the zucchini rounds on a griddle, grill pan, or in a skillet until they are browned and slightly crisp on the outside.
Note: Next time, I think I'll try breading the zucchini for a nicer crunch. Even browned and crisp, the zucchini got soggy when I baked it.
Preheat a couple of tablespoons of olive oil in a medium skillet. Saute onions until they begin to brown. Add garlic and saute until onions are translucent.
Spread some spaghetti sauce into a 9x13 baking dish. You need enough to coat the bottom generously to prevent your zucchini from sticking. Next, cover the sauce with zucchini in a single layer. Spread a bit of the onion mixture over the zucchini, then top with cheese. Repeat layers until you're out of ingredients.
Bake for 30 minutes, until cheese is melted and bubbly.
While baking, prepare spaghetti according to package directions.
Sprinkle the zucchini and spaghetti with a bit more Parmesan cheese and serve.
How are you eating zucchini these days?
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