Zucchini Parmigiana

Ingredients

• 4 cups thinly sliced zucchini
• 2 cups shredded mozzarella cheese
• 1 cup freshly grated parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. In a large bowl, combine zucchini, mozzarella cheese, and parmesan cheese. Toss to combine.
3. Spread the mixture into the prepared baking dish.
4. In a medium saucepan over medium heat, heat olive oil. Stir in garlic, and cook until lightly golden, about 2 minutes. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15 minutes.
5. Pour the sauce over the zucchini mixture.
6. Bake for 30 minutes, or until the zucchini is easily pierced with a fork.

Interesting Facts

• Parmigiana is an Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, and baked in the oven.
• This dish is also known as eggplant Parmigiana when made with eggplant instead of zucchini.
• This dish is a great way to use up extra zucchini from the garden.