Zucchini Parmesan

Food Guy's mom suggested we try a zucchini parmesan type of dish to use up excess zucchini from our garden. We didn't have a recipe, so Food Gal went to Allrecipes again.

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1		large zucchini, thinly sliced
1	TBSP	olive oil
1/2		large onion, diced
1		clove garlic, minced
1/2		16 oz jar of spaghetti sauce
1/2	cup	shredded mozzarella cheese
Preheat oven to 325 F. In a large pot, boil the zucchini until tender; drain. Meanwhile, in a medium frying pan, heat the olive oil over medium heat and saute the onion and garlic until the onion is tender. Combine the zucchini, onion, and garlic in a 9x12 casserole dish and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozarella cheese. Bake in preheated oven for about 20 minutes, or until cheese is bubbly. Yield: 2 servings

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Food Guys says: This was fairly tasty. The tomato sauce and cheese were my favorite parts, but the zucchini didn't take anything away from the dish. I feel there was something missing to make it really good, but I can't put my finger on it. I think we will probably try it again to get a final ruling. I rate this:

Food Gal says: I really liked this dish. I thought it was a great use of all the zucchini our garden produced. It was relatively easy to make, and the tomatoe sauce on the zucchnini was tasty. The cheese added just enough to make for a great topping to something I am not all that crazy about - zucchinini. I would definitely have this dish again. I rank this: