So there is this little thing called “Meatless Monday” that has been going on for quite some time. I, unfortunately, have never participated on purpose…accidentally: sure, but that clearly that is just a rotten coincidence and I can’t play cool like I am someone who really cares.
Well, last Monday was different.
As many of you may know, Football started up this last week, and with it, MONDAY NIGHT FOOTBALL aka the perfect opportunity to make a meatless dinner.
You may be confused right now…how can football night=good opportunity for Meatless Monday?
The answer to that question is: a local bar was (1) playing the New England Patriots game and (2) having unlimited Bud Light and chicken wings. NOW. If there are 3 things that I am not a fan of they would be (1) watching football, (2) Bud Light, and (3) eating anything that is still on a bone.I apologize if you are feeling offended by my distaste for these 3 highly American things…I try to make up for it with liking baseball, craft beers, and devouring anything covered in cheese. That is all I can do! But, I digress…
Since Tom was out watching the game with some Law School peeps, I decided it would be the perfect opportunity to make something meatless and filled with squash (Tom=not a fan). I saw a recipe for Zucchini Parmesan on foodgawker a couple days before that I decided would be a good option. It was super simple to make, only required a few ingredients, and was relatively cheap to boot. I only spent roughly $7 on the ingredients, and remember, I am living in a ridiculously expensive city. Anyways, here is my take on the dish!
Alex’s Meatless Monday Zucchini Parm
- 2 zucchinis
- mozzarella cheese
- 1 small box noodles (I did Macaroni because I had leftovers from Mac and Cheese, but you could use any type)
- 1 can red pasta sauce
- Parmesan cheese (grated)
- salt and pepper to taste
- Olive oil
- Begin by cutting up your zucchini in half (long ways) and then into relatively thin slices. Slice up or grate mozzarella. Get some water boiling. Add pasta to water (it should take about the same time to cook as it will take to make the sauce).
- Pour a thin layer of olive oil into pan on medium-high heat and add about 1-2 cloves of garlic. Let garlic brown in pan, then toss in the zucchini.
- When the zucchini is a nice light brown on both sides, push it all close together and place/sprinkle the cheese on top. Let cheese melt.
- Add in pasta sauce. Mix. Don’t be afraid of mixing in the cheese–it will make it gooey and delicious. Season to taste.
- Drain pasta, distribute into individual bowls. Top with Parmesan cheese. Have a piece of toast with it because there aren’t enough carbs in this meal yet. Pour yourself a nice glass of red wine. Enjoy with reruns of SYTYCD…woops….