Funny story. We are growing yellow squash in our veggie garden again this summer and lo and behold, while out gardening the other day, on one of the ‘squash’ plants I found an ginormous green zucchini instead!  (Much to my surprise either a zucchini plant from last summer reemerged by itself, of one of the supposed yellow squash seeds was an impostor!  Fine by us, though.)

With this enormous green zucchini I decided to make a nice baked Zucchini Parmesan.  You can make a classic ‘Parmesan’ out of any veggie you want really–eggplant, yellow squash, zucchini…and of course any meat you want as well.  This simple Italian delight starts with your favorite tomato basil sauce (mine is either homemade or the Rao’s variety), a layer of cooked rounds of zucchini, fresh basil, fresh mozzarella cheese, grated Parmesan and fresh basil. Simple to assemble and even more simple to enjoy, I like serving this dish with a plate of your favorite pasta shape, and a glass of Chianti.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: baked Italian dish, fresh basil, fresh mozzarella cheese, Italian, panko breadcrumbs, Parmesan cheese, tomato basil marinara, vegetarian, zucchini, zucchini parmesan