Parmesan

Baked Parmesan Zucchini Marinara

/ Jodi / 30 Comments

Baked Parmesan Zucchini Marinara.

It’s Zucchini time of year!

Though this is one vegetable folks usually get an abundance of when they plant it, we have had a little “challenge” in our garden this year…

His name starts with a “C” and ends with an “E.”   He has stubby eyebrows, floppy ears, and a white-tipped brown tail….

Have you guessed yet?

None other than the infamous Charlie, who has figured out a way to wiggle through the locked gate of our fenced-in garden during the day while we are at work!

We have barely been able to harvest a handful of cucumbers and tomatoes from our tiny little garden this year.  As soon as I see a blossom, then the fruit/vegetable begins to ripen, and I anticipate a few more days until it is ready to pick, it is gone!

Charlie sure has been enjoying some healthy treats this summer!

I did manage to grab two zucchini so far, so was very excited to be able to enjoy one the other evening for dinner.

I simply cut it into spears, drizzled with some olive oil, sprinkled with some Parmesan cheese, seasonings, and my new go-to secret ingredient – Trader Joe’s Everything but the Bagel Seasoning.  I baked them until tender-crisp, then dunked/smothered them in marinara sauce.

Not the prettiest dish to photograph, but it was a super simple, delicious, healthy, light, filling vegetarian dinner for a hot, summer evening.  I loved it!

Here is how I made it.

How do you like to prepare your zucchini?

Baked Parmesan Zucchini Marinara

  • Servings: 1 as main course, 2-4 as side
  • Print

Ingredients:

Directions:

Preheat oven to 350 degrees F.

Combine Parmesan and seasonings in a small bowl.

Cut zucchini in half, then each half into 6-8 wedges, depending on size of zucchini.  Place on stoneware baking sheet or cookie sheet.  (I always using baking stones!)  Drizzle with olive oil.  Sprinkle with Parmesan and seasoning blend.

Bake for approximately 15 minutes until tender.

Raise heat in oven to 450 and bake for 5-10 more minutes until crisp and brown.

Dunk or smother in marinara sauce.

Enjoy!

Cheers & Hugs,
Jodi

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

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Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

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In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

New Lighter Chicken Parmesan

/ Jodi / 30 Comments

new-lighter-chicken-parmesan

Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.

I also have a really healthy crop of fresh basil.

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Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.

So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.

For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.

I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese.  Powdered cheese in a green plastic container will not do.   Other cheeses called “Parmesan” will not do.  The real deal –  Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine).  Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano.  Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try!  You won’t regret it.

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I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.

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We ate ours over whole grain thin spaghetti and a tossed fresh green salad.  It was divine!

Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner!  (You knew I had to say it – right?!)

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Here is my recipe, which is adapted from one I found on Epicurious.  Hope you’ll give it a try and let me know how you like it.

New Lighter Chicken Parmesan

Ingredients:new-lighter-chicken-parmesan

  • 3 lbs boneless chicken breasts and thighs
  • 1 cup buttermilk (you can easily make by adding 1 Tbsp vinegar to 1 cup milk)
  • 3 cups cherry tomatoes
  • 1/3 cup olive oil
  • 1/4 cup finely minced fresh garlic
  • 1/4 cup finely minced fresh basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 8 oz. fresh Mozzarella cheese, sliced

Directions:

Wash and prepare chicken.  If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly.  Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.

Whisk together olive oil, garlic, basil, oregano, and salt.  Pour over tomatoes and stir.  Let marinade a couple hours if time allows.

Preheat oven to 450 degrees F.  Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping.  Top with grated Parmigiano-Reggiano cheese and pat to press into chicken.  Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.

Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown.  Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.

Serve over whole wheat or regular pasta or by itself with a fresh green salad.

Enjoy!

Cheers & Hugs,
Jodi