Stuffed Zucchini Parmesan

I'm going to start posting recipes that I find and like. If I had thought of this before I ate supper tonight, you would be getting a nice picture of the finished product instead of my cold leftovers, but hey, nobody's first try is ever perfect.

The first one is Stuffed Zucchini Parmesan. I got a zucchini in my produce gift bag from Mom last week, so I was looking for recipes to use it in.



My modifications were as follows:

1 tbsp olive oil
1/2 cup sliced onions
1 clove garlic, crushed
1 14.5 oz can of diced tomatoes (though I think next time I'll use more)
1/4 tsp basil
1/4 tsp oregano
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Heat oil in a heavy ovenproof skillet over medium heat. Sauté onions and garlic 4-5 minutes, or until golden. Stir in tomatoes. Simmer 2 minutes stirring occasionally. Arrange zucchini slices on a piece of wax paper. Combine basil, oregano and half the Parmesan. Sprinkle over zucchini slices and press into zucchini. Transfer half the tomato sauce to a bowl. Place zucchini slices over remaining tomato sauce in skillet, overlapping if necessary to fit in all the pieces. Spoon reserved tomato sauce over zucchini. Combine remaining Parmesan and mozzarella cheese. Sprinkle over tomato sauce. Cover and simmer 8-10 minutes until zucchini is just tender. Turn on broiler. Uncover skillet and place under broiler 1-2 minutes, or until cheese browns.

It supposedly makes 4 servings (as I did it, 135 calories per serving), but I ate half with a side salad so I was stuffed. This one is definitely going into the rotation.