This recipe is basically baked ziti or baked spaghetti, only I’ve used zuchhini and squash instead of pasta. Because you don’t have to cook the pasta, this takes even less time to prepare than ziti AND it’s healthier. I meeeeeean….
First, slice up zucchni and yellow squash (I do one of each if they’re large) on a mandolin. Toss the veggies in a bowl with 1/2 c. of your favorite jarred marinara. Stir in ~6 oz. fresh mozzarella (about half a log, grated). Pour the full mix into a baking dish and top with a mixture of bread crumbs and grated parm. Bake at 350 for 20 minutes.
The veggies release some moisture so let it sit out for 10-15 minutes before cutting into it. Because there was no pasta, I didn’t feel so bad about eating the ENTIRE pan myself for lunch. Ok, I admit, that’s still a little disgusting.