Zucchini Parmesan

The flavor of the marinara sauce is critical to this recipe, so either use a good (and therefore more expensive) sauce or doctor up a cheap sauce with an onion and garlic sautéed in oil and added to the sauce. You might need to add some herbs, too - basil, oregano, parsley, or an Italian herb blend.

(adapted from a recipe and reviews at food.com)

2 medium zucchini (about 1 lb total)

2 eggs, beaten

Olive oil

2 c dry Italian seasoned BREADCRUMBS

8 oz shredded mozzarella cheese

1/2 c shredded parmesan cheese (about 2 oz)

3 – 4 cups marinara sauce 

Preheat oven to 425. Grease cookie sheet lightly with olive oil. Dip zucchini slices in the egg, then coat with the breadcrumbs. Put in a single layer on the cookie sheet (it may take more than one) and bake until golden brown, about 10 minutes. Flip, then continue baking until second side is also golden brown. Reduce heat to 375.

Spread a thin layer of the marinara sauce in the bottom of a 9x9 baking dish. Add a single layer of the zucchini, more sauce, and then some of each of the cheeses. Repeat with the remaining zucchini, sauce and cheeses, making as many layers as the ingredients permit. Finish with sauce and then cheese on top.

Cover with foil and bake about 30 minutes or until the casserole is hot and bubbly and the top layer of cheese is melted.

Parmesan Almond Chicken Breasts

1 lb boneless, skinless chicken breasts, sliced about 1/2” thick

1/2 c grated shredded parmesan (preferably the real stuff, not from a green can!)

1/4 c sliced or slivered almonds (or almond flour)

1 T dried parsley flakes

1 t garlic powder

1 t salt

1/2 t pepper

1 t poultry seasoning

1 T oil (Mom uses Pam, but I prefer oil)

Put everything but the chicken and the oil in a small blender jar and whirl it a few times. You’ll probably need to scrape down the sides. When it’s fully mixed and the parmesan and almonds are broken up, put the mixture on a plate or in a flat bowl. Dip the slices of chicken in the parmesan almond mixture. You want a fairly thin coating or there won’t be enough for all of the chicken. Meanwhile, heat a skillet over medium high heat. Add the oil to the hot skillet and heat for just a few seconds, then put in the chicken. Cook it, turning occasionally, until done. We used an electric skillet at Mom’s house, set to 300, and it took about 10 minutes. The chicken wasn’t completely thawed, though, so it might not take as long for you. If some of the coating sticks to the bottom of the skillet, scrape it out and eat it! Cook’s privilege, you know.