Vacation is over!

I didn't post for a bit because it was vacation time for me! I meant to post before vaca to let everyone know I would be gone, but time got away from me. So, for this week, I'll skip the weekly installments of What I Wanna Try Fridays and Snack Time Saturdays.

Last week for Meatless Monday we had Zucchini Parmesan. I wasn't sure how it was going to turn out, but I was willing to try it! It was really simple, really cheap and really good! The cheesy gooey-ness of it satisfied me and the "meaty-ness" of the zucchini satisfied my husband.

Zucchini Parmesan

2 large zucchini, thinly sliced (into coins)
1 package fresh mushrooms, diced
2 TBS olive oil
1/2 large onion, diced
4 cloves garlic, minced
1 (16 ounce) jar of spaghetti sauce
1 can tomato paste
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, optional

Preheat oven to 350 degrees F. In a large saute pan, heat olive oil. Add onions, mushrooms and zucchini. Saute until zucchini is almost tender and onions are translucent. Add garlic and saute several minutes longer. Meanwhile, mix spaghetti sauce and tomato paste. Drain vegetable mix, then add to 9X12 Casserole dish. Top with 1/2 of the shredded cheese, then spaghetti sauce, then rest of shredded cheese. Add grated Parmesan cheese if desired. Bake in preheated oven for 15 minutes or until heated through and cheese is lightly browned and bubbly.

recipe adapted from allrecipes.com

Hubby's Rating:
Like it. He isn't a huge fan of vegetables, so getting a Like it out of this dish is good! He hates eggplant and despises eggplant parmesan. He also isn't a big fan of chicken parm, so I knew I was pushing my limits with this one!



My Take:
I liked this too! It isn't something I'd want every week, but having it a couple times while zucchini is in season would be nice! It's different and the zucchini is substantial enough to make this a main dish. If you're having dinner and you want to stretch it, maybe add eggplant or chicken? Serve with a tossed salad and garlic bread and you're all set!

Fried Zucchini

Zucchini squash is in season here in Maine and we picked up some yesterday from a farmer right down the road. We picked up 2 medium/large zucchini and 1 small/medium. I used the smaller one for friend zucchini last night kind of as an appetizer for my husband and I.

Fried Zucchini
1 small to medium zucchini
1 Cup Italian style bread crumbs
1 egg
2 Tbsp milk
Vegetable oil

Mix egg with milk, in a shallow bowl, until bubbles form. Place bread crumbs in a shallow bowl. Heat about 1 inch of vegetable oil in a pan on medium heat. Wash zucchini well, cut off ends. Slice zucchini in 1/8th inch slices. Coat slices in egg wash, then bread crumbs. Fry in oil until golden brown on both sides and tender. Drain well on paper towels. Serve with marinara sauce if desired.
Hubby's Rating:
Like it. I forgot to ask him tonight so I just had to call him at work and he seemed a little stressed....woops!

My Take:
I used to have this at least once a week when I was in college, in the dining hall. Then they stopped making it :(. But, I'm glad I thought of it for last night. It was soo good! And, the zucchinis were 3 for a $1...you can't really beat that, can you? Wait until you read what I make with the other two zucchini squash!