Makes 6 to 8 servingsPatricia Hall, a native of Hendersonville, Tennessee, depends on a recipe that fills multiple roles for feeding guests. Zucchini Parmesan Bake can be a meatless entrée, a side dish, or an appetizer or plated first course. It’s safe at room temperature for hours and is good hot or warm. Hall’s husband, Andrew, is a serious wine hobbyist, seeking out distinctive bottles for guests and making wonderful pairings with food. He recommends serving an Italian red such as Chianti or Sangiovese with Zucchini Parmesan Bake. The bold red complements and stands up to the strong Parmesan.
2 medium zucchini
2 medium yellow squash
4 tablespoons olive oil, divided
Salt and pepper, to taste
2 medium tomatoes, cut into ¼–inch slices
2 cups shredded mozzarella
2 cups grated Parmesan
Slice the zucchini and squash into ¼-inch thick rounds and place into separate bowls. Add 1 tablespoon of olive oil to each bowl. Season with salt and pepper and toss.
Preheat the oven to 375 degrees. Coat the bottom of a 9 × 11-inch glass baking dish with the remaining 2 tablespoons olive oil. Arrange the zucchini, then tomatoes, then yellow squash in layers. Add a layer of the mozzarella. Repeat the layers. Spread the Parmesan on top. Bake for 25 to 35 minutes.
Makes 6 to 8 servings
Note: To serve as an appetizer, omit the tomato and bake a little longer, until the top is browned and crunchy. Serve with a firm, flavorful bread such as focaccia.