Zucchini Parmesan

Food Service Version

Yield

50 1/2 cup servings, 100 taste test servings

Ingredients

12 lbs zucchini
2 lbs onions
8 cloves garlic
1 gallon prepared marinara or tomato sauce
1 lb shredded part-skim mozzarella cheese
1 qt grated parmesan cheese

Directions

1. Preheat oven to 350 degrees F. Coat two 2-inch full hotel pans with cooking spray.
   
2. Trim zucchini and cut into ⅜-inch slices.
   
3. Trim, peel, and slice onions. Thinly slice garlic.
   
4. Dividing ingredients evenly between the two pans, layer half the zucchini, all of the onion and garlic, then the remaining zucchini. Divide sauce between the two pans. Cover and bake until tender, about 20 minutes.
   
5. Uncover and sprinkle with mozzarella and parmesan cheese. Bake, uncovered, until the cheese is melted and bubbly, 5-10 minutes more.

Home Version

Yield

4-6 servings

Ingredients

1 ½ lbs zucchini, about 3 medium-sized squash
1 onion
1 clove garlic
2 cups marinara or tomato sauce
¼ cup shredded mozzarella cheese
⅛ cup parmesan cheese

Directions

1. Preheat oven to 350 degrees. Lightly grease a casserole dish.
   
2. Trim zucchini and cut into ⅜-inch slices.
   
3. Trim, peel, and slice onion. Thinly slice garlic.
   
4. In your casserole dish, layer half of the zucchini, then all of the onion and garlic, then the remaining zucchini. Cover with sauce, and bake until just tender (~20 minutes).
   
5. Uncover and top with mozzarella and parmesan cheese. Bake, uncovered, until the cheese is melted and bubbly.

Source: VT FEED