Zucchini is READY!

Here is a quick zucchini dish!

Parmesan Baked Zucchini

{recipe from Michael Smith Chef at Home}


  • 1 jar tomato sauce, homemade or from the store
  • 6 onions, onions and greens ( our onions are smaller right now, because we have been harvesting them early)
  • 1 cup grated Parmesan cheese, or any kind you have in your fridge can make do.
  • Olive oil
  • Salt & Pepper
  • 4 zucchinis, sliced one quarter-inch thick, on the diagonal
  • 1 tbso fresh parsley


1. Preheat oven to 375°F.

2. Place a large skillet over medium-high heat and pour in oil. When it’s hot, add onions and salt and pepper. Sauté until the onions are softened and beginning to caramelize. Pour into the bottom of a 9″ by 13″ baking dish.

3. Begin layering tomato sauce along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato sauce row, and repeat alternating tomatoes and zucchinis, adjusting as necessary until the pan is filled.

4. Sprinkle with salt and pepper, parsley and grated Parmesan and bake for 30 minutes, or until top is golden and juices are bubbling.