Zucchini Parmesan Recipe
Balsamic Vinegar
Olive Oil
Trader Joe’s or Spice Hunter Pasta Seasonings Blend
salt and pepper, to taste

3 Large, fat zucchini, cleaned and sliced into rounds
1 small sliced onion
High quality organic marinara sauce
1/2 cup shredded low-fat mozzarella cheese
1/4 cup shredded romano cheese (or other strong cheese, like asiago)
4 fresh pressed garlic cloves OR garlic powder

Preheat oven to 375.

Sprinkle generous amount of Pasta seasonings blend into a pie pan. Add a drizzle of olive oil and pour balsamic vinegar into the pan, whisking the marinade together. Add salt and pepper to taste.

Dip zucchini rounds and onion rings into marinade and grill until zucchini is cooked (but not mushy) and has nice grill marks on both sides, turning as needed. Onions should be grilled until softened but not charred. Cut grilled onion rings into squares.

Prepare a baking dish (cookie sheet with rim etc.) by spraying it with non-stick cooking spray. Arrange zucchini rounds on the dish and festoon with onion squares. Pour marinara sauce on top of the zucchini and onions so they are covered in a light, even topping of sauce. Sprinkle with cheese and try to lightly add a touch of pressed garlic to the top of each zucchini round.

Place baking dish in oven and cook until cheese is melted and browned on top. If you like you can turn up the heat to 425 to hasten browning towards the end of the baking period.

Enjoy with Rice pilaf, pasta, or polenta. Yummy!