Much to my dismay my zucchini plants have not produced well this year. I use a lot of  zucchini in my cooking because you can fry it, boil it, bake it, stuff it, make bread, jelly, cookies or cake and it’s good for you! When I came across this recipe I knew I had to fix it that night for dinner and I already had all the ingredients. I hope you all enjoy it as much as we did, and let us know about it. If you have a favorite zucchini recipe and would like to share it with our readers please mail it to or drop it by Mattos Newspapers offices or email to the food editor. We would love to hear from you.

ZUCCHINI PARMESAN

2 large zucchini, thinly sliced

2 tablespoons olive oil

1 large onion, diced

2 cloves of garlic, minced

1 (16 oz.) jar of spaghetti sauce

1 cup shredded mozzarella

1/2 cup freshly grated Parmesan

Preheat oven to 325 degrees.

In a large pot boil the zucchini until tender; drain. Meanwhile in a medium frying pan heat the olive oil over medium heat and sauté the onion and garlic until the onion is tender.

Combine the zucchini, onion and garlic in a 9x12 casserole dish and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella and parmesan cheese.

Bake in preheated oven for about 20 minutes or until heated through and cheese is bubbly.

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