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Ha! I’ll bet you think I have a garden full of zucchini that I can’t get rid of. You would be sadly mistaken.
I live in Clearview, Washington, a suburb of Seattle - farm country to most Seattleites. Today Seattle is living up to it’s reputation for rain, and while we haven’t had a horribly rainy summer, it’s been cloudy and cold. Not the best for producing an abundance of luscious fruits and vegetables.
Mother Rimmy's Dilapidated Vegetable Garden
Keep in mind, I’m living in a new house, so I’m still learning the landscape. Other Seattleites could be having a different experience, but I’m not holding out hope. Reports from family and friends confirm my suspicions.
Sauteed Zucchini and Leeks
Zuccini Bake Ready for the Oven
So, as I said in the title of this blog post, I don’t have zucchini coming out my ears, and that’s why I’m going to make the most of it. No zucchini bread, but zucchini baked in a savory spaghetti sauce with a crusty, cheesy topping.
Happy cooking!
Zucchini Bake
Italian Zucchini Bake
Servings: 4
2 medium zucchini, sliced on a diagonally 1/4″ thick
1 small leek, finely sliced
1 clove garlic, minced
⅔ cup sugar free spaghetti sauce
½ cup panko bread crumbs
¼ cup parsley
¼ cup low fat mozzarella cheese, shredded
1. Preheat oven to 350 degrees.
2. Spray a large non-stick skillet with olive oil cooking spray and heat over medium heat. Add leeks and garlic and saute for 3 – 4 minutes to soften. Add zucchini, pushing leeks to the outside of the pan so they don’t burn, and cook another 8 – 10 minutes to brown on each side and cook until crisp tender.
3. Spread 1/3 cup spaghetti sauce on the bottom of a small baking dish. Layer 1/2 of the zucchini and some of the leeks. Spread with remaining spaghetti sauce and leeks.
4. Combine panko, parsley and mozzarella cheese and spread over zucchini.
5. Bake for 20 – 30 minutes until bread crumbs brown and zucchini is tender when pierced with a fork.
Mother Rimmy
Light and healthy cooking tip . . . If you have the funds, invest in a set of good non-stick pans. My brand of choice is Calphalon Unison. I saw them demonstrated at Williams-Sonoma and had to have a set. I can use very little added fat to saute foods to perfection, and cleanup is a breeze.
What’s good for me in this dish?
Zucchini squash is high in vitamin C, manganese and magnesium. Zucchini is helpful for prostate health. It’s also good for cardiovascular health.
Amount Per Serving
Calories: 121
Total Fat: 2.41g
Cholesterol: 3mg
Sodium: 348mg
Total Carbs: 19.80g
Dietary Fiber: 2.23g
Sugars: 5.05g
Protein: 5.71g
Weight Watchers Points 2
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{ 19 comments… read them below or add one }
Love zucchini. Would love to try this recipe!
What a great idea for a side dish…will have to try this one. Have made your kale with goat cheese a bunch.
That’s great – how can you miss with goat cheese. Kale is the one vegetable actually growing in my garden!
I bet having less zucchini makes what you have much more precious. Funny how that works.
carol egbert recently posted…Colorful Salad &8211 Oranges &38 Red Onions
That’s true. I’m not trying to get rid of it at work this year, that’s for sure.
I have so much zucchini I can’t stand it. I’m even pickling zucchini not to let it go to waste. If you were my neighbor I’d give them all to you. I like the “what’s good for me” section of your post. Very cool!
Amy recently posted…Roasted Red Pepper Hummus
Thank you for the offer of zucchini. I wish we did live closer. I’m glad you enjoy my “what’s good for me”
Great use for that zucchini abundance. =) How lucky your garden.
Belinda @zomppa recently posted…Photo of the Day- Aracini
Lucky I have a garden. Hopefully next year will be much sunnier~
delicious zucchini
Torviewtoronto recently posted…Cold desserts round up 1
This sounds delicious. I can’t get enough zucchini recipes!
what an awesome recipe I love zukes, and this one baked looks like a perfect side dish with chicken, steak or pork awesome!
claudia lamascolo recently posted…Our Western Caribbean Trip and Risotto Prawn Recipe
The panko keeps just the right amount of crunch so the zucchini isn’t soggy, but sweet and crunchy.
now thats the way to cook zucchini….oh so delicious!! just give me some crusty bread and let me at it!
Chef Dennis recently posted…Mother Sauces-Part One- Sangria- & Just a Little Tease From the Farmers Market!
So true!
That looks like a great recipe. We love zucchini in any form.
My sister in law in Auburn was complaining that this was a bad summer for gardens in the Puget Sound area.
Same here. I love them stuffed with ground turkey and spaghetti sauce.
Zucchini and leeks? I’d have never thought to put them together but that’s a died and gone to heaven moment. It sounds wonderful and I can’t wait to make it. Thanks so much for passing this wonderful recipe on.
The Mom Chef recently posted…Flaky Buttermilk Biscuits from Cooks Illustrated American Classics Magazine- 2010
I love the mild flavor of leeks. Make a potato and leek soup sometime and you’ll be in heaven!
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