I’ve always been more of a lasagna gal when it comes to Italian casserole dishes, but this zucchini parm has really changed my mind. I’ve eaten my fair share of eggplant parm too, but I think I find the texture of zucchini more pleasing than eggplant. The veggies are baked, which is a really nice alternative to the usual frying (in terms of both preservation of vegetable taste and of kitchen not smelling like a diner.) This was inspired by a recipe featured in the New York Times in July, but I used my own tried and true sauce recipe instead and jazzed up the cheese in the casserole itself. I make this sauce at least once a week, it’s just as good on pasta as it is on pizza. Or right out of the pot on a spoon (so what who cares, I’m Italian!) Final thoughts: this is a great dish if you’re in the mood for something hearty, but not quite as intense as a giant bowl of pasta. It’s also great if you’re serving someone who is avoiding gluten. It is not great for vegans. There’s a lot of cheese up in here. To the recipe! Recipe inspired by/adapted from the New York Times <br /> <br />http://spicesandspatulas.com/2015/08/23/gf-zucchini-parm/

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