Zucchini Parmesan

Here's an easy and delicious way to cook zucchini.
(Sorry, I forgot to take a picture before we ate the dish. It looked great, but then so do these grapes!)

Preheat oven to 450 degrees.

Brown turkey bacon (5 slices) or 3 turkey sausage links and cook over medium-high heat until meat is cooked. Remove meat from pan and add 1/4 cup chopped onion. Cook for one minute, until onion becomes clear. Then add 3 tablespoons chopped fresh basil, 2 tablespoons chopped fresh oregano, one 28-ounce can pureed tomatoes (or two 14 1/2-ounce cans of diced tomatoes of your choice) and 2 large cloves minced garlic. Return crumbled meat to the pan. Bring to a boil, reduce heat, and simmer, uncovered, 10-20 minutes, stirring occasionally. Stir in 1 teaspoon flour and cook two additional minutes. Set aside.

Coat 15-ounce individual casserole dishes or one 2-quart casserole dish with cooking spray.

Slice 2-3 zucchinis into 1/4-inch round slices. Cook in boiling water 3 minutes. Drain zucchini and add to bottom of casserole dish or ramekins. Cover with thin slices of mozzarella (1/2 pound cheese).

Spoon 2/3 cup tomato mixture over zucchinis in individual casseroles or add all of the sauce to the casserole dish. Top with 1/2 cup grated Parmesan cheese.

Place individual casseroles on a baking sheet. Two-quart casserole can be placed on oven rack. Bake at 450 degrees for 10-20 minutes or until golden. Let sit five minutes before serving. Yield: 6 servings.

Note: My husband likes spicy food so I add crushed red pepper flakes to his serving before cooking.