Yield: 6 to 8 servings
Heat the oil in a large saucepan. Add the onion and mushrooms and saute until the onion is limp, about 3 minutes. Add the zucchini and continue sauteing until the zucchini is just tender, about 4 minutes. Remove from the heat and stir in half the cheese. Add the tomato paste, garlic, salt, and pepper. Mix well. Turn into a 2-quart casserole dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until heated through. Serve hot.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.