Zucchini Parmigiana

[Guest guest]

Zucchini Parmigiana

 

1 tbsp. olive oil

1 clove garlic, minced

1 tbsp. Italian herb seasoning

5 tomatoes, cut into wedges

1 1/2 lbs. zucchini, thinly sliced

2 cups shredded fat-free mozzarella cheese

2 tbsps. grated Parmesan cheese

 

Preheat oven to temperature 400 degrees. Heat oil in a heavy nonstick skillet

over medium heat.

Sauté garlic and herbs 1 minute. Add tomatoes and sauté

4 minutes. Stir in zucchini. Cover skillet and simmer 3

minutes or until zucchini is almost tender. Drain excess liquid from skillet.

Season with salt and pepper to taste. Stir in half the mozzarella and half

the Parmesan. Transfer mixture to a lightly oiled baking dish. Sprinkle

with remaining mozzarella and Parmesan. Bake 10 to 15 minutes or

until cheese is melted.