Zucchini Parmesan

The last of the zucchini is in.  We've been eating zucchini for months, and amazingly, it still tastes good.  But it's a challenge to find something easy and different to do with it.  The zucchini in this recipe is firm, not mushy. It's beautiful, and smells delicious.

Zucchini Parmesan

1 large zucchini
1 egg, beaten
1 Tbs olive oil
1/2 C bread crumbs
1/2 C grated parmesan cheese
1/8 tsp dried basil or 1/2 tsp fresh, chopped
1/8 tsp dried oregano or 1/4 tsp fresh, chopped
1/8 tsp sea salt
1 C spaghetti sauce (homemade or jarred)
1 C grated mozzarella cheese

Preheat oven to 425. Spray a baking sheet with cooking spray.

Slice the zucchini on the diagonal into 3/8 inch slices.

Mix the egg and the olive oil.

 Mix the bread crumbs, parmesan cheese, basil, oregano, and salt.

Dip each slice of zucchini into the egg mixture then the bread crumb mixture.  Place on the baking sheet.  Bake the zucchini for 20 minutes, turning half way.  Spoon spaghetti sauce over the zucchini slices, and sprinkle with mozzarella cheese.  Bake for 5-10 minutes, until the cheese is melted.


That's the recipe format.  Here's the reality. I do not actually measure anything. I have never yet made bread crumb / parmesan amounts come out right when I measure.  I use equal amounts of parmesan and bread crumbs and add the herbs, and hope for the best.

Cheese Souffle

My mother grew up in the mid-west, and mostly cooked normal mid-western foods like ham, roast beef, hamburgers, hotdogs, and casseroles. Lots and lots of casseroles. But she also had a lot of recipes that were more exotic. One of those was cheese souffle. On souffle night, it was all hands on deck. One person to make the white sauce, one person to grate the cheese, one person to beat the egg whites.

Here's a variation of her recipe that allows you to put in some vegetables.

White Sauce Ingredients 

4 T butter

4 T flour 

1 C milk

1/4 t ground mustard 

dash of cayenne pepper 

salt and pepper 

 

Souffle Ingredients

 

2 C shredded cheddar cheese

3 eggs, separated

1/4 t cream of tartar

 

Optional Vegetables (select one of the following)

2 C spinach, chopped, cooked, and drained, OR

2 C broccoli, chopped, cooked, and drained, OR

1 1/2 C corn cooked, with 1/2 C chopped onions and green peppers  

 

Directions

 

Preheat the oven to 350. Heat some water in the kettle.

 

Make a thick white sauce by melting the butter in a small saucepan. Add the flour, ground mustard, salt and pepper and cook for a few minutes. Stir the milk in slowly so there are no lumps. Cook until thickened. Add the cheese and stir until it is melted. Remove from the heat and let cool for a few minutes.

 

Add the egg yolks, and beat thoroughly. Stir in the vegetables.

 

Beat the egg whites with the cream of tartar until stiff peaks form.  Fold the cheese mixture into the egg whites.

 

Pout the mixture into an ungreased 1 1/2 quart straight-sided souffle dish. Put the souffle dish into a 9x13 pan (or some other pan that the souffle dish will fit into. Put the pan into the oven, and pour 1" of water from the kettle into the pan. Bake for 45-55 minutes until the souffle is brown and puffy. Do not open the door until at least 35 minutes in.

 

Serve while HOT.