Nutritious Zucchini Parmesan

Zucchini squash is one of my favorite vegetables. I always have a few plants growing in our garden during the summer. Not only is it delicious, it is good for you, too. Low in calories and high in fiber, zucchini is an excellent source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fiber, potassium, copper, folate, and phosphorus. In addition, zucchini is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.

Here's a delicious zucchini dish perfect as the main course or served as a side dish:

Zucchini Parmesan

Ingredients:

• olive oil
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon chopped fresh basil
• 1/2 teaspoon oregano
• 1/2 cup low-fat milk
• 3 eggs
• 3 small tomatoes, sliced
• 1/2 cup shredded low-fat mozzarella cheese
• 2-3 medium zucchini, sliced
• 1 clove garlic, minced
• 1/2 cup of chopped onion

Directions:

1. Coat a small skillet with olive oil and place it over medium heat until hot. Add the onion and garlic; sauté until tender. Remove from heat and set aside.
2. Slice zucchin and layer half of the slices in a baking dish coated with olive oil. Sprinkle with half of the shredded cheese and sautéed mixture.
   
3. Repeat the layers with the remaining ingredients. Arrange the sliced tomatoes around the edge of the dish. Combine the eggs, milk and herbs, stirring until blended and pour evenly over the top of the vegetables; sprinkle with Parmesan cheese. Bake at 350°F for 30 minutes.
   

This can also be made in the crock pot. Just cook on high for 3 hours, reduce the heat to low and cook for another 2 hours.

Enjoy!