Every now and again I come across a recipe in my files that brings a smile to my face. This recipe for Zucchini Parmesan was written by one of my favorite cooks, Betsy McNair, who had a wonderful sense of humor and couldn’t resist nicknaming recipes or writing her own instructions for soup that might include “… and cook forever.” The new name “Zukes for Yukes” stuck in the restaurant kitchen – and that’s how this delicious Zucchini Parmesan dish is forever remembered by us.
6 each zucchini, sliced 1/4″ thick
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons Italian seasoning
1/2 cup parmesan cheese, freshly grated
1 cup mozzarella cheese, grated
Salt and pepper to taste
1 small can tomato sauce
Slice zucchini into 1/4 inch rounds.
Sauté onion and garlic in olive oil. Add zucchini and cook until lightly browned and slightly softened.
Sprinkle with Italian seasoning, salt, pepper, and parmesan cheese. Transfer to casserole dish. Add tomato sauce and mix slightly. Top with grated mozzarella cheese.
Bake 20 minutes at 375°F or until cheese is melted and bubbly.
YIELD: 4 servings
SOURCE: Betsy McNair