Zucchini Parmesan

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View 10 mins Bring a large pot of salted water to a rolling boil. Gently add the zucchini slices and cook for 2-3 minutes, or until just tender but not mushy. Drain well in a colander and set aside. This par-cooking step helps prevent a watery dish. (10 minutes)

Recipe View 6 mins Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic. (6 minutes)

Recipe View 5 mins In a 9x12-inch casserole dish, gently combine the drained zucchini, sautéed onion, and garlic. Pour the marinara sauce evenly over the zucchini mixture and stir gently to coat. Season with salt and freshly ground black pepper to taste. (5 minutes)

Recipe View 2 mins Sprinkle the shredded mozzarella cheese evenly over the top of the zucchini and sauce mixture. (2 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until the zucchini is heated through, the sauce is bubbly, and the cheese is melted and lightly golden brown. (25 minutes)

Recipe View Remove from the oven and let stand for a few minutes before serving. Garnish with fresh basil leaves, if desired.