This recipe for Parmesan Zucchini, by Amy Frank, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 meduim zucchini, thinly sliced 8 oz. mushrooms, thinly sliced 1 c. spaghetti sauce 1 c. shredded mozzarella cheese 1/3 c. grated parmesan cheese
Preheat oven to 400 degrees. Toss zucchini with mushrooms in large bowl. Add spaghetti sauce; mix lightly. Place in a sprayed 13 by 9 baking dish.Bake 25 minutes; sprinkle with cheeses. Bake 5 minutes more or until cheese is melted. Makes 6 servings.
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