Zucchini Italian–Sherman Provision Style

I was given 2 beautiful zucchinis, and I did not want to waste one bite of either of them.

I decided to make Zucchini Italian.  This is similar to Eggplant Parmesan, only with zucchini and a few twists.  If you know anything about me, you know when it comes to cooking it must be 1) easy, 2) delicious, and 3) economical.  I worked at Sherman Provision last night until 6:00 p.m.  I didn’t get home until 6:30 p.m.  By 8:00 p.m. I had made 3 huge pans of Zucchini Italian–Sherman Provision style, watered my flowers and had time to relax.  Enough said,now on to the recipe.

Zucchini–unpeeled, (cut off ends and outer edge) cut lenthwise approximately 1/4″ thick by 3 to 4 inches long.

1 1/2 cups Runion’s Mix

1 1/2 teaspoon Michael’s Special Seasoning

2 TBLS Butter

1 can of Food Club Pizza Sauce

1 8 oz. bag of shredded Mozzarella Cheeze

Preheat oven to 425 degrees.  Take butter and put it on a metal cookie sheet with at least 1 inch sides and place in the preheated oven.

Put Runion’s mix in a plastic bag (a gallon ziploc bag works well), add Michael’s Special Seasoning to the Runion’s mix, and shake together.

Wet the slices of zucchini, and put them in the Runion’s mixture.  Coat them evenly.  When the butter is melted on the cookie sheet, place the slices of zucchini on the cookie sheet.  Cook for 8 to 10 minutes, flip and cook the other side for 8 to 10 minutes.

Take the can of pizza sauce and pour over the cooked zucchini, and top with the Mozzarella cheese.  Lower the temperature to 350 degrees.  Return the pan to the oven, and cook for 10 minutes, or until the cheese is completely melted.

This is easy and delicious.  I am individually freezing my leftover Zucchini Italian to have for a quick lunch or dinner.

Enjoy, and please let me know how this worked for you.