Zucchini Parmesan
Servings 8 servings
Ingredients
- 8 to 10 small zucchini squash, peeled about 2 1/2 lbs
- 3 tbs olive oil
- 3 small onions coarsely chopped, about 2/3 cup
- 1 small small can sliced mushrooms drained
- 2/3 cup Parmesan cheese, grated about 3 oz
- 2 cans tomato paste 2 6-oz cans = 1 1/2 cups
- 1 tsp salt
- 1/2 tsp garlic salt OR
- 1 clove garlic minced
- to taste garlic powder
- 1/8 tsp pepper
Instructions
- Wash, peel, trim off ends and cut zucchini crosswise into 1/8-in slices.
- Cook zucchini and onion mixture in covered saucepan over low heat, 10-15 minutes or until tender, occasionally turning and moving mixture with a spoon.
- Remove zucchini mixture from heat. Drain thoroughly pressing out as much water as possible. Return to pan.
- Mix in about 1/2 of grated cheese with fork.
- Pour mixture of mushrooms, tomato paste, salt, garlic, and pepper. Blend lightly and thoroughly.
- Turn mixture into 2-quart casserole.
- Sprinkle with remaining cheese.
- Bake at 350o for 20 to 30 minutes.
- Makes 8 servings.