Zucchini Parmesan

I had created this on Sat, failed to soften the zucchini as directed however saute them with the onions and garlic, more contemporary sliced mushrooms, transferred to baking dish, layering as I did\nthis and wet on Parmesan Cheese, three slices of Julianne Swiss cheese, and Mozzarella cheese with a 1/3 jar of Bertolli mushroom spaghetti sauce with Merlot. it had been merely enough and it had\nbeen good. If you let it set once baking like lasagna it\'ll absorb the water from the sauce. Also, I had sprinkle bread crumbs on the highest before baking. are creating this once more and once more.\nVery good. Thank you. forgot I had additionally more contemporary basil from the garden.\n

nice recipe! I detected after I cooked the zucchini rather than boiling it, that it did not end up watery the least bit. I further garlic, sliced Roma tomatoes and mushrooms - all cooked\nadditionally to the onions. It clad fantastic. I additionally used Ragu Garden vogue sauce. Perfect!

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I used leftover grilled zucchini to create this, and it clad delicious! a pleasant various to eggplant. we tend to used the leftovers from this dish to create sandwiches on Italian bread\nconsecutive day. Yummy!

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I believe it\'s attention-grabbing that a formula referred to as \"zucchini Parmesan\" really doesn\'t have parmesan within the formula...anyway...like the previous reviewer, I more sliced cooked\nmushrooms and mixed them with the cooked onion and garlic into the sauce. I additionally used sliced cheese and assembled it in layers as if I were to assemble the lasagna. in fact, I additionally\nmore Parmesan, too. I likable that it did not involve breeding and preparation the zucchini initial...saving time and calories. terribly tasty and good thanks to using all the zucchini I even have\nfrom my garden.

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tremendous over pasta! Followed alternative suggestions and cooked the zucchini with the onions and garlic, then baked the zucchini with tomatoes, sauce, mozzarella, and Parmesan. Delicious!

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