Zucchini Parmesan

Not sure why this is titled Zucchini Parmesan when there’s no parmesan in the recipe, only mozzarella. As others have noted, consistency was a bit soupy, even after baking for another 5 minutes and under the broiler briefly, so I served with a slotted spoon. I parboiled the zucchini for 1 minute and then drained, since this was going into the oven for another 20 minutes. I used Classico® Sausage, Peppers, Onions marinara, so there was a little meat added, and I felt this needed both salt and pepper. I’d recommend that you use a marinara that you really like. Zucchini is very neutral in flavor, and what you taste most is the sauce. This ended up tasting pretty good, the zucchini was tender but not mushy, and the sauce and cheese were tasty.

It was really tasty. Was a little soupy. Maybe I used too much sauce. I added mushrooms and mozzarella and parmesan cheeses as well. I also added a dash of Italian seasoning.

Delicious, I would make this over & over again! There is nothing I would change about this recipe.

Excellent and simple to make. I also sautéed the zucchini and onions with garlic. Then I added Italian Pablo breadcrumbs over the top to add texture. Delicious!