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Recipe: Zucchini Parmesan




For a simple yet delicious dinner option, look no further than zucchini parmesan. This recipe could not be simpler and packs in tons of flavor. Serve as a side dish or over pasta. To switch it up, some variations include adding a layer of ricotta mixed with egg, mozzarella on top, or adding mushrooms. For crispier zucchini, add panko bread crumbs on top of the zucchini while baking.

Ingredients: 24 oz marinara sauce (plus more for serving, if desired) 2 to 2¼ pounds zucchini Salt and pepper Extra-virgin olive oil Red pepper flakes, to taste ¾ cup freshly grated Parmesan

1. Preheat oven to 450 degrees. Line 2 sheet pans with parchment paper. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees. 2. To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. 3. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Source: New York Times 

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