Zucchini Parmesan

We got a huge zucchini from the CSA, and thought zucchini parmesan sounded good, and it was! I was going to make a batch of my marinara sauce to put in, but that didn't happen. It would have been out of this world if I had.

To serve 2 without leftovers:
1 foot-long, 4 in diameter zucchini, or 3 regular-sized zucchinis
3 T olive oil
3/4 cup parmesan cheese
3/4 cup of Panko bread crumbs
1 t herbes de Provence
1 t oregano
1/2 t thyme
1 t basil
salt & pepper to taste
1 cup marinara sauce
3/4 cup mozzarella cheese (string cheese chopped, or fresh mozzarella sliced, or the usual grated)

Slice zucchinis into "coins" about 1/3 inch long, thicker being better. In a small mixing bowl, combine bread crumbs and herbs. Combine a third of the parmesan cheese with a third of the bread crumb mixture in a separate bowl. Preheat the oven to 450 degrees. Spray a cookie sheet, coat the zucchini slices with olive oil, and place on the cookie sheet. Sprinkle the bread crumb mixture on top of the zucchini, salt and pepper, and put in the oven for 30 minutes or until browned. Pour most of the marinara sauce into the bottom of a small casserole (oven safe) dish, saving some to put on top. Remove the zucchini from the oven, and lower the temperature to 400 degrees.

Layer the zucchini into the casserole dish, doing a layer of zucchini, and then a sprinkle of the bread crumb mixture, a layer of mozzarella and parmesan cheese, and then another layer of zucchini, and so on, until all ingredients have been used, reserving some cheese for topping. Spread the last of the marinara sauce on top, and then finish with the cheese. Put it back in the oven for 15 minutes without a lid to melt/brown the cheese.

We think in the future we will at least double, if not triple, the recipe because we think this would make really good lunch leftovers too.

Marinara Sauce w/ Meatballs

Make meatballs first in a pan large enough for the sauce.

Meatballs:
2 lbs. ground beef
1 onion
3 cloves garlic
2 eggs
1/3 cup panko bread crumbs
dried thyme
salt
pepper
Parmesan cheese

Mix all ingredients together, and heat a few tablespoons of olive oil in the large pan. Shape the mixture into 2" diameter balls, and carefully drop onto the hot oil. Cook until browned on all sides.

Sauce:
1+ onion(s)
2+ cloves garlic
1 14-oz can artichoke quarters (not marinated)
2 zucchinis
2-3 small CSA carrots, 1-1/2 grocery store carrots
a large handful of fresh marjoram
rosemary
fresh thyme
2-3 32-oz cans diced plum tomatoes
salt to taste (more than you think to overcome the sweetness of the tomatoes)
dash of red chili flakes

Dice the onions and mince the garlic. Leave the meatballs in the pan. Add the diced onions and minced garlic to the pan, saute. Dice the zucchini, and chop the artichokes. Save the liquid from the artichoke can. When the onion and garlic have softened, add the vegetables, the artichoke liquid, and the tomatoes. Add the spices, and blend with an immersion blender until the desired consistency is achieved. Add salt until the flavor is good. Simmer while the pasta cooks.

Potatoes and Eggs

How could this have been left out in the initial creation of the Zentner Family cookbook? For the first time in years, I had to call home to get a recipe for a childhood breakfast. Which of course went like this: "well, I don't have a recipe. Just saute onions and potatoes, and fry eggs over them."

Update: I've made this a couple times since, using either red potatoes, or turnips, with regular potatoes mixed in, from our CSA. I saute onions, finely dice the root veggies, and saute those. Mix in seasonings and herbs, and cook until soft. I have have smashed the potatoes as well, but it's not necessary. Crack the eggs over the top, and cook with the lid on until just cooked through so the yolk is still runny (if you like it this way).