We’re really working on enjoying family dinner, but some nights it’s still easier to toss the tot a bowl of boiled noodles topped with butter and call it a night. Spring zucchini are seriously cheap at the grocery store right now, so I couldn’t resist bagging up a ton and bringing it home. And this easy and seriously healthy dish is so simple, my daughter basically made it.
2 cups tomato sauce
1 cup shredded provolone cheese
1/4 cup Italian breadcrumbs
Slice the fresh green zucchinis in half and then cut a bit off the rounded sides so they’d lay flat in your big pan. Coat the pan with a bit of olive oil and then create an even layer of the zucchini. Preheat your oven to 400˚F.
Now top the sliced zucchini with the tomato sauce — your favorite kind is perfect. And you can use as little or as much as you’d like. After my daughter got tired of dolloping the sauce, she layered on the cheese (after a bit of taste testing), and then sprinkled the breadcrumbs over the top.
Pop the zucchini casserole into the hot oven and let it bake and bubble for 25 minutes. Your baked zucchini Parmesan is ready! Serve with seared chicken breasts or enjoy as is for a delicious vegetarian dinner.