After a meat coma, more veggies were in store for The Boy. Plus:
- I just went to visit a nutritionist who encouraged us to eat vegetarian twice a week (yay for me!)
- We had a stack of summer squash in our last CSA delivery that needed to be used and
- I still have more cookbooks to work through for my 101 List goal.
Enter the cost and nutrition-conscious wise cook’s classic: More with Less. I bought this cookbook before moving to Kenya in 1995 and still regularly refer to it. Buy.it.now.
Baked Italian Zucchini
- 2 medium or 3-4 small unpeeled zucchini, sliced 1/2″ thick (I used a mixture of summer squashes, because that’s what I had)
- 1 onion, sliced
- 1.5 t. Italian seasonings (I used a Tuscan herb blend because I’m allergic to oregano)
- 1-2 c. tomato sauce, enough to barely cover vegetables (I used 12 oz)
- 1/2 c. bread crumbs (I used 1/4 c.)
- 1/2 c. grated cheese (I used 1/4 c. Parmesan)
Preheat oven to 350F. Place zucchini and onion in casserole dish, adding seasoning to each layer. Pour tomato sauce over vegetables. Cover and bake 45 minutes. Uncover and add bread crumbs and cheese. Bake an additional 10 minutes, uncovered.
Easy, filling, delicious and a great way to use an abundance of summer squash!