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Zucchini Parmigiana

1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon Italian herb seasoning (McCormicks)
5 tomatoes, cut into wedges
1 12 lbs zucchini, thinly sliced
2 cups shredded fat free mozzarella cheese
2 tablespoons grated parmesan cheese


Preheat oven to 400 degrees F. Heat oil in a heavy nonstick skillet over medium heat. Saute garlic and herbs 1 minutes. Add tomatoes and saute 4 minutes. Stir in zucchini. Cover skillet and simmer 3 minutes or until zucchini is almost tender. Drain excess liquid from skillet. Season with salt and pepper to taste. Stir in half the mozzarella and half the Parmessan. Transfer mixture to a lightly oiled( or sprayed with non-stick spray) baking dish. Sprinkle with remaining mozzarella and Parmesan cheese. Bake 10-15 minutes or until cheese is melted.

Source: www.food.com