We had an abundance of zucchini, so we made this with our pantry ingredients: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan Our modifications: First, we used one shallot instead of a small onion. Second, in lieu of 2.5 lb fresh tomatoes, we used two 28 oz cans whole peeled canned tomatoes. To save time, we puréed the canned tomatoes before adding them to the onion-garlic mixture. Third, we omitted the basil (we didn’t have any). Fourth, we found that 2.5 lb of zucchini is about 5 medium zucchini. We roasted them on three parchment-lined sheet pans. Finally, we used a 3 quart (9×12) baking dish instead of a 2 quart. After baking at 375 for 35 mins, we broiled in the oven for 2-3 mins to brown the top. (July 2017)
Note: We found that cutting the zucchini lengthwise in half, and then slicing each half lengthwise into long ½ inch thick slices worked well. A mandolin would yield too-thin slices that would not have survived oven-roasting.
Cooking Adventures 