Bert Swope
This is one of my all-time favorite appetizers. It’s good any day of the week, especially on Wednesdays when you have that huge lunch crowd. What’s even better is you can make this recipe in just thirty minutes, and it tastes fantastic. You have to give some credit to the genius behind creating this recipe, which is a zucchini. Zucchini is very versatile and healthy too!
First of all, you will need to get a good long wooden spatula to handle the zucchini. If you don’t have one, a cast-iron skillet is just fine. Bring the zucchini to room temperature. Then cut it into thin slices about one inch thick. Don’t worry if your slices aren’t perfect. You can always add more water or food coloring to them later to give them that nice, wobbly look.
Then, cut the zucchini in half. Brush one side of the zucchini with olive oil and then coat with garlic powder, salt, and pepper to make it easier to make the sauce. Place the zucchini slices into the oil and allow them to steam until they are soft and transparent. When they are soft, break them up further into smaller pieces.
Now, let’s make the creamy garlic sauce. Add the zucchini to one end of a large saucepan, and then add two cups of water or chicken stock and a quarter teaspoon of dried thyme. Bring to a boil, then turn the heat down to medium-low. Cover for about ten minutes to allow the zucchini to cook thoroughly.
Once done, turn off the heat. Add the zucchini to the other end of the saucepan and continue to heat. Cover for about ten minutes more or until the zucchini is softened. While the zucchini is cooking, break up your pasta by hand. It is very important to get rid of all the softened pasta throughout the cooking process.
Heat the oven and bake the pasta in the center of the oven for approximately 20 minutes until the bottom is fully cooked. When the pasta is cooked, add your reserved pasta to the hot sauce and mix thoroughly. Stir in any cheeses you want such as parmesan cheese, mozzarella, or cheddar. Once mixed completely, fold the mixture over into a spiral-shaped pattern. Secure with toothpicks if desired.
You can serve your zucchini and garlic Casserole warm or at room temperature overnight. When the pasta and cheeses are fully cooked, sprinkle them generously with any remaining oregano and parsley. Allow the pasta and cheeses to sit at room temperature until they are completely softened. This will allow the flavors to meld together.
A few easy ways to serve up your newly made zucchini and garlic Parmigiana are by slicing it thinly against the grain, top with shredded mozzarella and a bit of pepper or herbs. Top with small dice of breadcrumbs for a nice presentation. Another way to serve up your favorite bowl of pasta and a glass of wine is by slicing it thinly against the grain and spooning it over medium-sized chunks of tomato or mozzarella. You can also bake your noodles and cover them with the sauce with Parmesan cheese for a delicious and cheesy dessert.
For those who like to experiment with pasta, you can create your own variation of the zucchini Parmigiana recipe by substituting your white flour with whole wheat flour. By doing this, you will create a gluten-free version of the classic Italian vegetable soup. For the noodle portions, you can use spaghetti noodles. Alternatively, you can make use of elbow or shell macaroni.
Another interesting way to enjoy your homemade zucchini Parmigiana recipe is to serve it along with sauteed vegetables. One very easy way to do this is to make a creamy avocado and cream soup. This soup would be so delicious served along with your zucchini noodles! Salads and wraps are also a great way to incorporate your favorite Italian vegetable into your meal plan.
Enjoy your search for the perfect pasta recipe! While you are experimenting with your own how to make a zucchini Parmigiana recipe, don’t forget to take a moment to try one of the other ingredients listed in the soup as well. If you feel that these additions enhance the flavor of the recipe, then you are all set. However, if you feel that they are too strong, then you can always remove them from your recipe altogether.
