Zucchini Parmesan, Lasagna-Style
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Season both sides of zucchini slices with salt and pepper.
Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.
Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.
Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
Bake in the preheated oven until cheese is melted, about 10 minutes.
I use a cheap mandoline slicer to cut the zucchini.
I like to use 32-ounce bottled sauce and serve the rest over whole wheat pasta.
Pecorino cheese can be used in place of the Parmesan.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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