Layered Zucchini Cheese Bake

Having so many zucchini right now from the garden so found this on www.allrecipes.com

Nutritional Information

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 217
Calories from Fat: 104
% Daily Value *Total Fat11.5g18 %Saturated Fat3.7g18 %Cholesterol16mg5 %Sodium512mg20 %Potassium681mg19 %Total Carbohydrates21g7 %Dietary Fiber4.7g19 %Protein8.3g17 %


Ingredients Edit and Save

Original recipe makes 4 to 6 servingsChange Servings
2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese
Check All Add to Shopping List
Directions

Preheat oven to 325 degrees F (165 degrees C).
In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.