I know it's a crazy name but that is what the family and friends call it as " LA" is my initials.
Zucchini LA LA (Serves 4)
2 medium-large zucchinis sliced in the round
1 medium - large onion cut in half and then sliced
2 tablespoons of olive oil
salt and pepper
Saute' zucchinis and onion slices until fork tender add s&p
Add 1 can of corn and combine
Add 1x8 ounce can of tomato sauce and 1 small can of tomato paste and combine
or if preferred you may use 1x8oz can of whole tomatoes and a small can of tomato paste and combine
Add 1 tablespoon each of basil, lemon pepper, oregano and minced garlic. Mix well.
Cook over medium-low heat for 8-10 minutes uncovered.
****Here's the naughty part!****
Add 2 lbs shredded cheese of preference (I use shredded cheddar and prov mixed, however, I have made this with almost every cheese available and it has NEVER turned out bad...just make sure to choose a meltable cheese)
Cover and turn off heat. Let stand/melt for 5 minutes and serve. Enjoy!
Just copied/printed this off.
Bought (yes bought) a bunch of zucchini today.
This sounds like the perfect side w/o the heat in the kitchen.
95 and above for the next week or so, ugh!!!
Knew June/July were too good to be true.
Made this last night. Very tasty - a lot like vegetarian lasagna w/o the pasta. Could be the reason my daughter, who's not a real veggie eater, ate seconds.
Question to Lorrie - is the quantity of cheese really 2 lbs? and with the canned corn do you drain it or not? I used 12 oz. of cheese and didn't have canned corn so subbed with frozen. Should I have added water as a replacement if the canned corn isn't drained? Either way you do it this is a meal in itself and I will make it again.