Italian Zucchini Bake

Photo: Kristi Rimkus

Ingredients

2 ″s medium zucchini, sliced on a diagonally 1/4 thick

1 small leek, finely sliced

1 clove garlic, minced

2/3 cup sugar free spaghetti sauce

1/2 cup panko bread crumbs

1/4 cup parsley

1/4 cup low fat mozzarella cheese, shredded

Preparation

Preheat oven to 350 degrees.

Spray a large non-stick skillet with olive oil cooking spray and heat over medium heat. Add leeks and garlic and saute for 3 – 4 minutes to soften. Add zucchini, pushing leeks to the outside of the pan so they don’t burn, and cook zucchini another 8 – 10 minutes to brown on each side and cook until crisp tender.

Spread 1/3 cup spaghetti sauce on the bottom of a small baking dish. Layer 1/2 of the zucchini and some of the leeks. Spread with remaining spaghetti sauce and leeks.

Combine panko, parsley and mozzarella cheese and spread over zucchini.

Bake for 20 – 30 minutes until bread crumbs brown and zucchini is tender when pierced with a fork.