This recipe is high in sodium, but delicious. We've discovered you can cut the msg totally, or at least in half, but I can't lie. It gives it good flavor. This is a taste I crave each summer as zucchini comes around, and I had to share!
Happy birthday, Grandma! (a little early!)
2 T. olive oil
1 onion, diced
1 can/8 oz. fresh mushrooms, sliced
1 can tomato paste
1 tsp. salt
1 tsp. black pepper
1/2 tsp. msg
1/2 tsp. garlic powder
1/4 C. parmesan cheese
Preheat oven to 350, and grease a small casserole dish.
In a skillet over medium heat, stir zucchini, onion, and mushrooms with olive oil. Cover skillet and allow to cook 15 minutes.
Stir tomato paste, salt, pepper, msg, and garlic powder into zucchini. Pour into greased dish, and cover with cheese. NOW - Grandma's recipe stirs the cheese in before it goes in the casserole, which is just fine, but a bigger mess to clean up. Call me lazy...
Bake (either way you choose your cheese incorporation) 20 minutes.