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Zucchini Parmesan


By The Drinkwater Kitchen (Visit website)



One of the blogs I follow posted this recipe just a couple days ago.  Combining the fact that my mouth immediately began to water and I had just received a giant zucchini from my mother-in-law's garden, I had to try it!



A few things I experimented with and learned from:
The smaller rounds the better (when I got to the fat part of the zucchini, they ended up pretty delicate)The thicker the better (I wanted to cut them a bit thinner than the other blog's because I only had one zucchini, but after all the toppings, I wished I'd had more zucchini in every bite...live and learn)Cook a little longer on the stove than you think (this was mostly due to my cutting the large pieces too thinly, but a little crunchier the better)
Find great food photos and the whole recipe here.  I served it with spaghetti, garlic bread, and some fresh fruit.  It was absolutely delicious and quite possibly one of my favorite dishes I've ever cooked.


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