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I’m moving across the country in a few days, and my coworkers have expressed their concerns. You see, at least once a week, I have been bringing goodies into the office. With my husband deployed, I have had to enlist a whole new group of taste-testers, and my coworkers graciously volunteered for the job.
Monday, I showed up to work empty handed and someone else filled the void by bringing in a box of Pop-Tarts. They laid the guilt trip on pretty hard, leaving me no choice but to prepare something for them this morning.
I had a zucchini and homemade tomato sauce on hand because I recently made zucchini Parmesan. Because everyone likes to graze in the break room, I created this new way to make zucchini Parmesan appetizer-friendly.
They were gone in no time. Now I just have to figure out what to prepare for them tomorrow.
- 1 T. butter
- 1 Zucchini cubed
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan Cheese
- 1 uncooked refrigerated Pillsbury Pie Crust
- 1 cup spaghetti sauce
- 6 slices provolone cheese
Melt the butter in a skillet over medium-high heat. Add the zucchini and sauté, until tender.
Combine the breadcrumbs and Parmesan cheese. Add two tablespoons to the zucchini and stir until the cheese melts.
Using a round cookie cutter, cut out 24 circles from the pie crust and press into a mini muffin pan. Slice the cheese into 24 pieces, as well. Evenly spread the cooked zucchini into each pastry shell. Top with tomato sauce and add a piece of cheese. Sprinkle with the Parmesan breadcrumbs.
Bake in a 400-degree oven for 10-12 minutes. Serve.
Zucchini Parm Cups,
5 comments
Kaitlyn says:
January 15, 2013 at 15:14 (UTC -7)
These look delicious! Can they be made ahead of time and frozen?
zestuous says:
February 18, 2013 at 09:11 (UTC -7)
Absolutely Kaitlyn.
Bree says:
August 8, 2012 at 12:44 (UTC -7)
I love these–they would be so cute–and healthy–for a party!
Carol Orticari says:
August 8, 2012 at 06:18 (UTC -7)
Looks and sounds superb. Thanks.
zestuous says:
February 18, 2013 at 09:10 (UTC -7)
Thanks Carol.