Makes 4 servings

Total time: 1 hour
Prep: 10 minutes
Bake: 40 minutes
Rest: 10 minutes

Ingredients
Olive oil spray
4 medium zucchini (1.5 pounds or 700 grams total weight), unpeeled, sliced into 1/2-inch slices
2 tablespoons chopped fresh herbs (basil, oregano, thyme – whatever you have and like)
1 tablespoon minced garlic
1/2 cup no-sugar-added marinara sauce, such as Rao’s (I love their spicy sauce)
1/2 cup shredded Mozzarella
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar
2 tablespoons grated Parmesan

Directions
1. Preheat oven to 400 degrees F. Spray a square 8″ baking dish, or an equivalent casserole dish, with olive oil spray.

2. In a large bowl, combine the sliced zucchini, fresh herbs, garlic, tomato sauce and Mozzarella. Transfer the mixture to the baking dish, sprinkle with salt and pepper and bake, uncovered, 30 minutes.

3. Carefully remove the baking dish from the oven and evenly sprinkle the cheddar and Parmesan on top. Bake 10 minutes longer, or until the cheese is melted and lightly browned. Allow to rest 10 minutes before serving – like most casseroles, this zucchini bake tastes better when warm or at room temperature than when hot.

Nutrition per serving
Calories 157.6
Total Fat 9.6 g
Saturated Fat 5.2 g
Sodium 431.9 mg
Potassium 493.7 mg
Total Carbohydrate 9.7 g
Dietary Fiber 2.9 g
Sugars 3.9 g
Protein 9.6 g