Zucchini Parm

Earlier, I mentioned that I needed to take on another “30 days” project, in which I do something consistently for 30 days.  I’ve decided on what July will be, but before I get to that, let’s take a look at June’s little adventure…

In June, I decided that I would take the T everywhere and not drive, unless it was an emergency or something (to you non-Bostonians, the T is our train/bus/subway system).  It was easy enough, since I live and work near T-stops; however, although the idea of this plan may have been a simple one, the execution was far more…. bizarre. 

Let’s just say this:  you encounter some crazy stuff when you ride the T.  Now, I am in no way above taking public transportation (it’s one of the reasons that drew me to Boston), but there’s no denying that there is a lot of inexplicably wacky folks and events that occur on the trains and platforms.  Instead of listing what I witnessed (because then no one will ever come visit Boston ever again… seeing it in writing is terrifying), I will instead provide a list of things that I didn’t know bothered the heck out of me/perplexed me enough to stop reading my book:

  • people who talk on their cell phones loud enough that you can hear them outside the train
  • people who bring bikes on the train
  • people who don’t give up their seats for the elderly or pregnant women
  • people who listen to music without headphones (this one was the worst)

So, through this, I learned something about myself:  I like my commute to be quiet, peaceful (as possible), and polite.  So the train during rush hour might not be the best place for Jenni; well, maybe not every day.  Because traffic in Boston is pretty brutal, too!

Okay, so this month.  July’s 30 Days project is going to be about getting healthier, and is going to be much harder given my current state of vegetation:  I am working out every day for 30 days.  It makes me a little sad that I have to make this a goal for myself, considering that I used to work out every day for about 2 years straight, barring a deathly flu (and I would still try to sneak in a walk or light weights).  But that’s life– priorities change, challenges arise, events happen.  Now that I am no longer working two jobs, I can actually make this happen.  Fingers crossed that I don’t flat-line first.

For this recipe,  I recently made this recipe as a dry run, and it was a big hit!  It was inspired partially by bestie back home who NEVER cooks but managed to make something similar to this, and the Wegman’s magazine (yup, that’s a thing). Plus, it’s great for those meatless days (or lifestyles, if you’re one of my vegetarian readers!).

Enjoy!


Materials:

  • cutting board
  • knife
  • spoon
  • baking sheet (or aluminum foil, if you’re grilling!)
  • cooking spray

Ingredients:

  • zucchini, about 1 per person
  • sun-dried tomatoes (in oil is the best)
  • 1 c parmesan cheese
  • 3 T breadcrumbs
  • 1 T minced garlic
  • pepper or paprika, to taste
  • olive oil or truffle oil, to taste

Directions:

  1. Preheat oven to BROIL (or at least 400 degrees).  If you’re grilling, get a good, hot flame going.
  2. Cut ends off your zucchini, and slice each one down the middle.FullSizeRender (2)
  3. Scoop out seeds with a spoon.FullSizeRender (3)
  4. Place zucchini, face down, on your baking/grilling surface for about 5 minutes, until slightly tender when pricked with a fork.FullSizeRender (4)FullSizeRender (5)
  5. Take out of the oven/grill, and place toppings on.FullSizeRender (6)
  6. Place back in the oven/grill  (right-side up this time) for another 7 minutes or so, or until golden brown.FullSizeRender (1)
  7. Enjoy!FullSizeRender

Zucchini Parm

  • Servings: 2-4
  • Difficulty: medium
  • Print

Materials:

FullSizeRender

  • cutting board
  • knife
  • spoon
  • baking sheet (or aluminum foil, if you’re grilling!)
  • cooking spray

Ingredients:

  • zucchini, about 1 per person
  • sun-dried tomatoes (in oil is the best)
  • 1 c parmesan cheese
  • 3 T breadcrumbs
  • 1 T minced garlic
  • pepper or paprika, to taste
  • olive oil or truffle oil, to taste

Directions:

  1. Preheat oven to BROIL (or at least 400 degrees).  If you’re grilling, get a good, hot flame going.
  2. Cut ends off your zucchini, and slice each one down the middle.
  3. Scoop out seeds with a spoon.
  4. Place zucchini, face down, on your baking/grilling surface for about 5 minutes, until slightly tender when pricked with a fork.
  5. Take out of the oven/grill, and place toppings on.
  6. Place back in the oven/grill  (right-side up this time) for another 7 minutes or so, or until golden brown.
  7. Enjoy!

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One thought on “Zucchini Parm

  1. Pingback: Pepper Jelly Bacon Cheese Dip | PB and Jenni

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