Vegetarian Zucchini Bake

VEGETARIAN ZUCCHINI BAKE reposting: 8/13/24

My mom sent me this recipe years ago after visiting Nova Scotia.  It's proven to be a winner and I've used it every summer since when it's you know what time ...  zucchini season!  I've changed it oh-so-slightly to my taste in which I've made *notations of below.

VEGETARIAN ZUCCHINI BAKE

6 small or 4 medium sized zucchinis   (*the more zuccs the better + large-ish zucchinis work well too)

2 T butter or *olive oil

1 garlic clove, crushed

1 onion, diced

4 medium tomatoes diced ¼ inch cubes

1 teaspoon each of sweet basil and oregano

salt and pepper to taste

¼ cup grated parmesan cheese

½ cup mozzarella jack cheese, grated or cubes   (*more+ cheese it better too : )

breadcrumbs – *optional

Slice the zucchini on the bias into ¼ inch slices.  In a skillet, melt butter; add garlic, then zucchini and sauté until browned and slightly transparent.  Remove zucchini and reserve.  Add onion, tomatoes and seasoning to skillet and sauté for a few minutes until veggies are softened.

Grease ovenproof dish and layer zucchini, a sprinkling of parmesan,  a layer of tomatoes and another sprinkling of parmesan.  Repeat layers ending with tomatoes and parmesan.  Cover layers with grated mozzarella and *breadcrumbs.  Bake in a preheated 350 degrees oven for 30 minutes until golden and bubbly.  Serves 4.

“This is in a cookbook I brought back from Nova Scotia and I will use it whenever I have zukes...”

~Ginger  (my mom)