If you are having an Italian meal or just meat and potatoes or rice, cooking this parmesan zucchini casserole is a breeze with just 4 ingredients you may already have on hand.
My guests really enjoy this dish, as does my family. If you have someone who does not care for vegetables, the cheese and onion make it a real treat!
Ingredients
4 small zucchini (thinly sliced)
½ – ¾ yellow onion (thinly sliced) – depending upon your taste and the size of the onion
1 Tablespoon extra virgin olive oil
Grated Parmesan Cheese (to taste)
Instructions
1. Cut the ends off of the zucchini; cut in half, length wise; and thinly slice width wise.
2. Thinly slice 1/2 onion.
3. Preheat a non-stick frying pan or skillet on medium-high and add olive oil.
4. Add zucchini and onion; and stir.
5. Cook until a few are a little brown and then lower to medium or medium-low and cover.
7. Cook until tender or al dente (still a bit firm), if you like.
8. Place cooked zucchini in a casserole dish and top with grated parmesan cheese. (You can also layer it with parmesan if you wish to do so. I like to keep it a bit more calorie and cholesterol friendly.)
9. Cover the casserole dish and allow the cheese to melt or melt it in the microwave. If you use a microwave ensure that you heat it on a low temperature so that you do not cook the zucchini too much.
Quote of the day: “The trouble with eating Italian food is that five or six days later you’re hungry again.” – George Miller
Happy cooking!
Carla Spacher
