I think I've said before I'm totally digging on this whole gardening thing! I love having the freshest best tasting veggies at my hand for dinner. I don't know if I've divulged this yet, but I'm kind of a veggie snob (shocker I know). I will not buy canned veggies and it causes great pain to buy frozen veggies but I will do it (rarely). One of my favorite things that I've been making this summer has been Zucchini Parm. Mmm just typing it makes me drool...
Here's the recipe:
need
3-4 good size Zucchini's
Olive Oil
Diced Tomatoes (preferably fresh)
Mozzarella
Parmesan
2 white onions
7-8 cloves of garlic
Lots of spices (parsley, basil, oregano, etc)
I slice the Zuch's up into disks then lay out a layer of them in a Lasagna Pan. I then will spread 2-3 crushed garlic cloves over them and sprinkle with olive oil. Then I'll put a thin layer of diced tomatoes, diced onions, spices and cheese on. I repeat this all 3-4 times and bake at 350 for about an hour or until Zucchini is tender when you pierce with a fork. You might want to cover with aluminum foil until the last ten minutes of cooking time so your cheese on top doesn't get too brown.
Seriously-SO GOOD!
3 comments:
Beautiful 'maters!!! Oh, and I can't wait to try the zucchini parm recipe. I'm not a fan of eggplant, so I never have eggplant parm but this seems like a great alternative! Thanks!
mmmm
thanks for the meat-free recipe!
Totally impressed! Happy birthday Schmoop! I hope you guys have a fantastic time in CT!
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