This recipe is one that my mom cut out of the newspaper! This is a very “farm wife” thing to do in the 1970’s. It is a great way to use the zucchini in the garden. This year we didn’t have the best crop of zucchini…not sure why. Some years we have had so much, I have been freezing it and giving it away and this year we had only a few. Parmesan cheese is a hard cheese and very low in lactose, so this usually does not bother my gut issues. Mozzarella, as a softer cheese, has more lactose, so use with care in the following recipe.
Ingredients:
4 medium zucchini, sliced into 1″ pieces
1/2 cup grated Parmesan cheese
8oz tomato (or Marinara) sauce
1/2 c shredded mozzarella cheese
In an 8-inch round micro-safe dish combine zucchini, parmesan cheese and tomato sauce. Cover with plastic wrap. Cook in microwave on high for 10-12minutes, until zucchini is tender, stirring once.
Sprinkle with mozzarella cheese and let stand, covered for 5 minutes before serving.
For the tomato sauce, like to use Fody brand as it has no onion or garlic in it which bothers my SIBO (Small Intestinal Bacterial Overgrowth).
Guiding Grains 