Zucchini Parmesan & Double Garlic Potato Bread

Zucchini Parmesan (4-5 servings, total time 45 minutes)

(slightly adapted from AllRecipes)

Ingredients

• 2 large zucchini, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, diced
• 2-4 cloves garlic, minced
• 16 oz. pasta sauce (I used Bertolli Vodka Sauce this time)
• 1 cup shredded mozzarella cheese (more or less depending on your preference)

Directions

1. Preheat oven to 325 degrees F.
2. In a large frying pan heat the olive oil over medium heat and saute the zucchini, onion, and garlic until the zucchini and onion are tender.
3. In a 9x12 inch casserole dish mix the zucchini, onion, garlic, and pasta sauce. Top with mozzarella cheese.
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Delicious and so easy to make!  I added about 4 cloves of garlic, smashed, to the onion and zucchini. The vegetables stay crisp when baked with the pasta sauce and cheese – they definitely keep their flavor!  I thought about making pasta and having this as the sauce, but instead, I made Double Garlic Bread in my breadmaker.  My husband poured a serving of the Zucchini Parm over a thick slice of bread.  I used my slice to mop up the remaining vodka sauce.  Very tasty mixture and something I will make time and again.

Double Garlic Bread (12 servings, total time approx. 3 hours, 30 minutes)

Perfect addition to any Italian meal.  Not overly garlicky – even though my house sure smelled like it!  The bread is light but filling.  I used the Light crust option and the loaf had just a touch of brown on the top.  It was a little difficult to cut with a bread knife, but it sprang right back into place after being slightly mashed down.