Jenny’s kid-friendly zucchini

Jenny Berkenbosch of Sundog Organic Farm has three kids under seven. “My kid’s hate zucchini, but they love this.”

  • 2 med zucchini, sliced
  • ½-¾ c tomato sauce
  • 1 egg, beaten
  • ½ c grated sharp cheddar cheese

Spread tomato sauce in the bottom of an 8×8 (or so) baking dish. Layer zucchini slices over the sauce. Brush with beaten egg and top with grated cheese. Bake for about 10-15 minutes at 350ºF until the cheese is bubbly and starting to brown. Serves 4.