And just like that zucchini season is upon us, I wish you safe travels my friends as we navigate the zucchini wilderness.
I’m coming up with new zucchini recipes since my kitchen counter is already covered with the little beasts and they sit there mocking me . . . and this one is a winner, I’ve already made it twice!
1 jar spaghetti/pasta sauce
5 – 6 smallish zucchinis
1/2 – 1 cup shredded Mozzarella
1/4 – 1/2 cup shredded Parmesan
about 10 – 12 fresh basil leaves, chopped
1 Preheat oven to 400.
2 Spread 1 cup of spaghetti sauce in bottom of 9 x 13″ pan. Cut ends off zucchinis and then cut in half lengthwise. Using a melon baller or a spoon, make a trench down the middle of each zucchini.
3 Place zucchini halves in pan skin side down. Spoon more spaghetti sauce into each trench of each zucchini half then sprinkle with mozzarella and then the Parmesan.
4 Place in oven and bake for 30 – 40 minutes or until a fork pierces the zucchini easily. Remove from oven and sprinkle with fresh basil.
I know I’ll be making these again and I think some hamburger or some sausage would make this a real meal so I’ll keep you updated when I try that.
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