•
•
Ingredients:
▪️2 large zucchini
▪️1/2 white onion, diced
▪️3 garlic cloves, minced
▪️1/2 cup grated parmesan cheese
▪️1/2 cup italian breadcrumbs
▪️1/2 fresh mozzarella ball
▪️1 25oz jar tomato basil marinara
▪️1 cup cherry tomatoes, quartered
▪️Fresh basil
▪️Salt and pepper
▪️Olive oil
===============
Directions:
1) Preheat oven to 420 degrees. Heat a skillet over medium heat and add some olive oil. Add the onion and cook for 3-4 minutes. Add garlic, saute for another 2 minutes. Add 1 jar of marinara sauce and a few fresh basil leaves. Mix well and combine.
2) Bring the sauce to a boil then reduce to a simmer. Add tomatoes, 1/4 cup of parmesan cheese, salt and pepper. Mix well. Cook for 3-5 minutes then remove from heat.
3) Place 1 zucchini between 2 chopsticks, begin slicing thinly in a "hasselback style." About 1/4 inch per slice all the way down. The chopsticks will stop the knife from slicing all the way through so the squash is left intact.
4) In a bowl, add 1/4 parmesan cheese and breadcrumbs. Mix well.
5) Add sauce to a deep baking dish or cast iron pan. Place zucchini in the center. Sprinkle bread crumbs and cheese mixture over the top. Place little pieces of the fresh mozzarella over the top.
6) Bake at 425 for 20 minutes then broil for 5 minutes until the cheese is golden brown. Top with fresh basil and enjoy!
