If you've been with me for a while, you know that many of my recipes are simple ways to turn leftovers and ingredients you have on hand into something delicious. This is one of those ideas — leftover roasted zucchini topped with tomato sauce and melted mozzarella.
It’s become a family favorite, so I often roast extra zucchini on purpose! Here’s how you can make it from scratch — but when the zucchini is already prepared, it comes together in minutes. Just top the zucchini with tomato sauce and cheese, then bake until bubbly.
Serve this as a first course, side, or main dish. I've even chopped up the extras, tossed them with pasta, and packed it in a thermos for a school lunch.
Zucchini
Tomato sauce
Mozzarella — or scamorza, provolone, or just a sprinkle of Parmesan
Olive oil
Preheat the oven to 375° F.
Place the zucchini slices on a baking sheet. Drizzle lightly with olive oil and bake for about 15 minutes or until just tender.
Remove the zucchini from the oven and spoon tomato sauce over each piece. Sprinkle with mozzarella (or other cheese).
Add another light drizzle of olive oil over the top and bake some more, until the cheese is melted and bubbly.
For a golden finish, broil for 2–3 minutes at the end.
Serve as a first course, side, or main dish, along with soup or salad and fruit for dessert for an easy dinner. Sliced baked zucchini is also lovely for entertaining — make it ahead of time, then warm and serve.
If you already have roasted zucchini on hand, just top with sauce and cheese and bake for a few minutes until the cheese is melted — super quick and easy!
Homemade tomato sauce with canned tomatoes
