“Hasta La Pasta, Baby”- Zucchini Pasta with Eggplant Tomato Sauce and Parmesan Crisp
I’ve been doing my best to keep my pasta consumption to a minimum these days. I am a huge fan of Italian food, so you can understand my frustration when it’s Italian night in my house and I come home to pasta boiling on the stove. But, I’ve figured out a way to get my Italian fix without giving into the temptation of having a giant plate of pasta. Solution: Zucchini Pasta!
What You Need:
3 Large Zucchini
Eggplant (Quartered, 1/2” slices)
3 Chopped Tomatoes
1 Jar Tomato Sauce
Fresh Basil
Grated Parmesan Cheese
1 Tbsp. Minced garlic
Hot Pepper Flakes (optional)
1. Carefully, using a mandolin, slice the zucchini lengthwise into extremely thin ribbons. Slice the ribbons in half so that they’re about 1/2” wide. Place the sliced zucchini into a microwave safe dish. Set Aside.
2. In a large greased pre-heated sautee pan, add garlic and eggplant. Sautee the eggplant until it starts to soften. Then, add the tomatoes and tomato sauce to the pan. Set the heat on low and allow to simmer. If needed, season with oregano, or italian seasoning.
3. While the sauce is simmering, heat oven to 400 degrees. Place a silpat or other non-stick baking mat onto a cookie sheet. Sprinkle grated parmesan cheese into small mounds, or circles on the sheet. Place tray in oven until the cheese begins to brown. Remove the tray from the oven and allow the cheese crisps to cool.
4. Place the zucchini dish in the microwave and heat for about 3 minutes, or until the zucchini has softened. Do not over cook. Remove the zucchini from the micrwave and dish onto plates. Top the zucchini with the sauce and finally a parmesan crisp.
2 years ago