Dinner Possible: 5 Minute Zucchini Parmesan

Ok, it’s not really five minutes, but prep time is about 5 minutes and bake for 30 minutes, freeing you up to do something else, like knock out a blog post about 5-Minute Zucchini Parmesan (with salad).

Ingredients

• 3 or 4 zucchinis
• 1 16 oz. jar pasta sauce
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Cooking Directions

1. Heat oven to 375 degrees.
2. Grease or use non-stick spray on 9x13 baking dish.
3. Slice the zucchini, it doesn't matter how. Place in baking dish, covering bottom thoroughly.
4. Pour the pasta sauce over the zucchini and stir to coat.

Sprinkle cheese over mixture.

Place in oven and bake for 30 minutes or until zucchini is tender.

Serve with salad.

Bon apetit!

Dinner Possible: 4 Ingredients or Less

We're back to almost vegetarian in my household and Sunday nights are either gourmet or leftovers. We're out of leftovers.

Tonight's dinner is Portobello mushrooms with a side of summer squash and baked potatoes. It took about 20 minutes - less if your grill doesn't run out of gas!

Portobello Mushrooms with Summer Squash

Recipe by Annette Holland

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients

• 4 portobello mushrooms
• 1/2 cup Fresh & Easy Classic Balsamic Vinaigrette
• 1/2 cup Fresh & Easy Burgundy Wine Simmer Sauce
• 1 package summer squash
• 4 Yukon Gold potatoes

Cooking Directions
Grilled portobello mushrooms are delicious, but our grill was out of gas and it was too hot to broil. I made due with the griddle.

1. Lightly oil with olive oil, then spoon either the balsamic vinaigrette or burgundy wine simmer sauce over the mushrooms until soft, turning at least once. If grilling, marinate the mushrooms for a few minutes.
2. Saute the summer squash to desired tenderness.
3. Serve with a baked potato.

The Intrepid Princess still prefers steak to mushrooms, but The Teen and The Hunk both loved it.

Summer Squash