INGREDIENTS
10 oz. zucchini, sliced about 1/2" thick
6 oz. canned diced tomatoes
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp Italian seasoning (dried basil and oregano mix)
2 oz. parmesan cheese
PREPARATION
For this dish, the larger the zucchini, the more patty-like the meal. Any size will do, however, so do not fret! In a large frying pan, heat the oil over medium heat while you slice your zucchini. Place the zucchini in the pan and sprinkle the seasonings on them. Be sure to watch the vegetable closely so as not to burn it. The oil will soak into it and its color will become translucent. As this happens, flip each patty over. We want the zucchini nice and brown.
As the zucchini is browning, weigh out the tomatoes. Canned tomatoes will have a lot of water, so be sure to drain that out. After about 10 minutes, turn the heat to low, add the tomatoes to the pan and cook until warm. Add the parmesan cheese and watch it melt. You'll need to move the vegetables around to avoid burning. When the cheese starts to brown (or it's melted to your preference) remove the creation to a plate using a spatula. Salt to taste. Let cool slightly and enjoy!
SERVINGS: 1