Zucchini Romano

Name: Zucchini Romano
Ingredients: 5 medium zucchini or yellow summer squash, sliced 1/4-inch thick; 1-1/3 cups (2.8 ounces); 2/3 cup shredded Parmesan cheese; 1/8 teaspoon ground nutmeg; 2 tablespoons butter, melted

5 ingredients

3 steps

Ingredients

5 medium zucchini or yellow summer squash, sliced 1/4-inch thick
1-1/3 cups (2.8 ounces)
2/3 cup shredded Parmesan cheese
1/8 teaspoon ground nutmeg
2 tablespoons butter, melted

Directions

1

Place zucchini in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes or until tender. Drain well.
2

Meanwhile, on a microwave-safe plate, heat onions for 45 seconds. Cool. Place onions, cheese and nutmeg in a resealable plastic bag. Crush onions with hands or rolling pin.
3

In a serving bowl, layer 1/3 zucchini with 1/3 onion mixture. Drizzle with 1/3 the butter. Repeat layers twice.