Sun-Dried Tomato Zucchini Bake

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This recipe is my first true experiment for this blog. It is a twist to the Parmesan Squash Bake. I was hoping to incorporate balsamic vinegar into a zucchini casserole/bake and came across a bottle of Ken's dressing that was hanging out in the pantry asking to be used. So I decided to put the balsamic vinegar dream on the back burner for a little while and see how this concoction comes out. I have had great luck in the past with baking meats covered in salad dressing (another topic for another time) and decided to give vegetables with dressing a try. It turned out delicious! I can't wait to experiment with other combinations.

Ingredients

• 3-4 medium zucchini
• 1 medium sweet yellow onion, diced
• 1-2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2-1 cup grated Parmesan cheese
• 1/2-3/4 bottle Ken's Lite Sun-Dried Tomato Salad Dressing

Directions

1. Preheat oven to 350 degrees F.
2. In a small pan, heat the olive oil. Pan fry the diced onion until soft and translucent, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.
3. Slice the zucchini into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly drizzle the dressing over the pieces until they are evenly coated.
4. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the veggies are soft and slightly golden brown.

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