# Disables all core updates. Added by SiteGround Autoupdate: define( 'WP_AUTO_UPDATE_CORE', false ); Zucchini Parmesan | Don's Roost

Zucchini Parmesan

This recipe is adapted from one found on TasteofHome. The original recipe called for 4 zucchini and a can of diced tomatoes. Four zucchini were too much for me and why use canned tomatoes when fresh are in season?


  • 2 medium zucchini, cut into 1/4 inch slices
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large tomato, diced
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. Italian seasoning
  • 1/8 tsp. (large pinch) black pepper
  • 2 tbsp. grated Parmesan cheese


  1. In a large skillet, sauté zucchini in oil until crisp-tender (it will brown a little). Add garlic; cook 1 minute longer.
  2. Stir in the tomatoes, Italian seasoning, salt and pepper.
  3. Simmer, uncovered, until the tomatoes start to break down. If the mixture looks a little dry, add 1 or 2 tbsp. of water.
  4. Empty into a serving dish and sprinkle liberally with Parmesan cheese.




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