I was planning on actually making meatloaf for dinner, but then to our pleasant surprise, our vegetarian daughter was going to be home for dinner.  Quick change in plans. I decided to do an adaptation of Martha Rose Shulman’s Zucchini Parmesan and make a vegetarian Zucchini Bolognese.

 

With the abundance of tomatoes in my garden, I would normally make my own sauce, but I was pressed for time and happened to have a really good vegetarian bolognese sauce in my cupboard. So I used that. This would have to rely on my zucchinis for its home-grown element.

Except for my 6 year old, who was in an “I am going to hate whatever you make” mood, dinner was a big hit.

Zucchini Bolognese 

Adapted from Martha Rose Shulman’s Zucchini Parmesan 

2 to 2¼ pounds zucchini (from the garden)

Salt and pepper

3 tablespoons extra-virgin olive oil

½ to 1 teaspoon red pepper flakes, to taste

2 1/2  – 3 cups vegetarian bolognese sauce

¾ cup freshly grated Parmesan

Directions

Heat oven to 450 degrees. Line 2 sheet pans with parchment.

Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick.

Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes.

Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.

To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan.

Repeat with 2 more layers, ending with 1/4 cup Parmesan.

Bake 30 to 35 minutes, until bubbling and browned on the top and edges.

Remove from heat and allow to sit for 5 to 10 minutes before serving. Enjoy!

Serves 4 – 6.