Zucchini Parmesan

Every couple months my mom has all of us over to squish around her table for "dinner at mom's." It's become a running joke because she pretty much makes some version of chicken parmesan every time we come over. As much as we give her a hard time for it, I think we all secretly love the tradition-not to mention that she makes wonderful chicken parmesan. This is my veggie ode to chicken parmesan-Zuchini Parmesan. I think it would make my mama proud...

Here's What You Need:

2-3 large zucchini, cut into big round pieces about 1/2 inch thick
Seasoning (I used Penzey's pizza seasoning, but Italian would work too!)
Extra virgin olive oil
Fresh mozzarella (4oz)
1 large ripe tomatoes, chopped
Marinara (1 cup), all natural
1/4 cup parmesan

Here's What You Do:
Preheat oven to 425. Heat a capful of olive oil over medium high heat. Season zucchini and cook for about 4-5 minutes, turning once. Spray a baking pan with non-stick and layer one of the chopped tomatoes, followed by zucchini so they slightly overlap. Continue to add another layer of tomato and a second layer of zucchini. Spoon marinara over the top and try to evenly coat with parmesan. Cut thinner slices of mozzarella and add it to the top. Bake for 20 minutes and then broil for 3 minutes, turning each minute, until the mozzarella starts to bubble and brown. Season with salt and pepper and additional parmesan. Enjoy! 

Before adding mozzarella...

Kid Tip:I cut this into small pieces and toss it with whole grain penne and added more parmesan.

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