Cheesy Zucchini & Sun Dried Tomato Bake

I have been all about the Zucchini lately, I love how versatile it is, currently inexpensive and filling and the family likes it too. I had in mind a baked casserole style side dish and had to play around with it  a little bit before I got it exactly what I was thinking in my mind. My daughter and husband love this super cheesy version. We had left overs and I fried them up with some eggs, it was also a hit for breakfast.
This week was pretty exciting, I tried out a few new exercise classes and accepted an offer for a PT job right in my neighborhood, this way I can continue to blog! The kids are starting to get antsy for summer vacation to start and I cannot believe how close we are, just about month away.  I need to take some time to sit down and plan out some hot weather ideas for the kids, along with some cool recipes.

Cheesy Zucchini & Sun Dried Tomato Bake

7-10 Zucchini
4 oz Goat Cheese
3.5 oz Bella Sun Luci Sun Dried Tomatoes w/ Zest Peppers
1/2 Red Onion
3 cloves of garlic
3 oz Parmesan cheese
1 tbsp olive oil
1/2 stick butter
Garlic Salt
4 oz Mozzarella cheese (topping melt)

I used 7 larger Zucchini, sliced them in round slices. In a large baking dish I coated with butter I laid out about 3 of the Zucchini on the bottom, sprinkled with garlic salt.
In a small pan or in microwave melt 1/2 stick of butter and set aside. In a blender or food processor put the sun dried tomatoes, red onion, garlic cloves, Parmesan cheese and olive oil. Blend into a small chunky consistency and put over the first layer of Zucchini and goat cheese. Then use the remaining sliced zucchini to make another layer and pour butter over the top. Once zucchini is completely covering the center filling, then put a layer of mozzarella cheese on top. Bake in a pre-heated 375 degree oven for about 30 minutes.

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