We enjoy zucchini in a variety of ways because I think this squash is one of the most versatile as well as easy to prepare vegetables. Usually I slice the zucchini lengthwise before adding some toppings and baking. Here I have simply applied the principle “less is more” by making it a finger food. These bite sized rounds (well maybe 2 bites) are a perfect appetizer as well as a side. I think they would make a nice addition to a holiday dinner.
2 medium zucchini squash
1/2 cup jarred marinara sauce – your choice. We like spicy! Save the rest of the jar to add to spaghetti sauce or chicken parmesan!
Salt and Pepper
shaved parmesan cheese
Panko bread crumbs
Italian seasoning blend – I use Penzey’s Tuscan Sunset, or you can buy Italian Seasoned Panko
Heat oven to 375. Wash zucchini and pat dry. Trim ends and stems, then slice into thick rounds (an inch or so). Toss with a drizzle of olive oil and sprinkle with salt and pepper. Place on a lined baking sheet sprayed with cooking spray. Top each round with marinara (a little goes a long way). Add a few parmesan shavings and sprinkle Panko crumbs on top. Bake for around 20 minutes, until squash is tender but not mushy. Tops should be golden brown.