The Shoulder Season Stunner is Zucchini Parm

It is sunny here in New York today but this will-it-or-won't-it spring still has me hankering for something comforting. So what do you do think this shoulder weather?

Enter the zucchini parm. It's the lightened up version, a lot of vegetables, a lot of freshness with basil and lemon an still a bit of cheese to bring it together. It can be prepped ahead, which for me is usually half the battle.

So if you need an easy, warming meal, I can't think of anything better

Zuchini Parm

Serves 4

3 tablespoons olive oil
4 zucchinis, cut into long slices
Juice of 1 lemon
Heavy dash of salt
1 cup tomato sauce
4 medium sized tomatoes, thinly sliced
1/2 cup grated pecorino cheese
1 cup chopped basil

Preheat oven to 425. Put 1 tablespoon olive oil on the bottom of a casserole pan. Then start to layer: Layer zucchini, then olive oil then tomato sauce, then lemon, then salt then basil then tomato, then a bit more salt then cheese. Repeat. Then add another layer of the zuchinni and add a bit more salt, tomato sauce and cheese on top.

Place the dish in the oven and cook for 25-30 minutes pr until the zucchini is fully cooked and the cheese has melted. Serve hot.