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This was one of my Mom’s go-to recipes when I was a lil’ one. It’s simple to make, a great way for kids to eat vegetables, and can be used as an appetizer for a party or as part of a main dish accompanying rice pilaf, pasta, or polenta.


Ingredients for marinade:
balsamic vinegar
olive oil
pasta seasonings blend (Trader Joe’s or Spice Hunter make these)
salt & pepper, to taste

Ingredients for zucchini:
3 large zucchini, cleaned and sliced into rounds
1 small onion, sliced
High quality marinara sauce
½ cup shredded Tillamook Mozzarella Cheese
¼ cup Romano cheese (or other strong cheese, like Asiago)
4 fresh pressed garlic cloves (or garlic powder)

Preheat oven to 375 ° F. Sprinkle a generous amount of Pasta seasonings blend into a pie pan. Add a drizzle of olive oil and pour balsamic vinegar into the pan (add both of these to taste), whisking the marinade together. Add salt and pepper to taste. Dip zucchini rounds and onion rings into marinade and grill until zucchini is cooked (but not mushy) and has nice grill marks on both sides (turn as needed). Onions should be grilled until softened, but not charred. Cut grilled onion rings into quarters.

Prepare a baking dish (or cookie sheets with rim, etc.) by spraying it with non-stick cooking spray. Arrange zucchini and onions so they are covered in a light, even topping sauce. Sprinkle with cheese and try to lightly add a touch of pressed garlic to the top of each zucchini round. Place the baking dish in the oven and cook until cheese is melted and browned on top. If you like you can turn the heat to 425° F to hasten browning towards the end of the baking period.


~ Laura of the Tillamook Team

Photo: Flickr/Susie Wyshack

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