Recipe Box

Every Tuesday, Chef Karyl will try a new recipe from the New School Cuisine cookbook and share the recipe with you! Here is the recipe from September 9th. Bon appetit!

Zucchini Parmesan • 6  servings (½ cup)


2.5 pounds zucchini
1 small onion
1 clove garlic
2.5 cups prepared marinara, spaghetti or tomato sauce
2 oz. shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese


1. Preheat convection oven to 350°F and coat two 2-inch full hotel pans with cooking spray.
2. Trim zucchini and cut into 3⁄8-inch (or by hand).
3. Trim, peel and slice onions
4. Trim, peel and thinly slice garlic.
5. Divide ingredients evenly between the two pans, layer half the zucchini, all of the onion and garlic, then the remaining zucchini. Divide sauce between the pans. Cover and bake until just tender, about 20 minutes.
6.  Uncover and sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, until the cheese is melted and bubbly, 5 to 10 minutes more.

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