Zucchini Parmesan (Eggplant or Chicken Too!)

Marinara Sauce

1 29oz can tomato puree
1 6oz can of tomato paste
1 14.5 oz can of broth (depending on what you are making veg, chicken, or beef- I use chicken for chicken parm and this, beef for meatballs, but if you are keeping it veggie, use veg) 
2-3 cloves of garlic - in a rush? use 1 tsp garlic powder
1 minced small yellow onion - in a rush? use 1/2 tsp onion powder
1/2 tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp sugar
1 tbsp parmesan cheese
1 small pinch of pepper flake
salt and pepper to taste
2 tbsp extra virgin olive oil
1 bay leaf

Heat olive oil in the pan over medium heat.  Add tomato paste and allow to cook 2-3 minutes, then mix in broth until smooth.  Stir in puree, and add the rest of the ingredients.  Mix well and wait until it starts to bubble.  Turn down to low and let simmer.  Let it cook a bit before adjusting.  The flavors develop and release into the sauce as it heats, so it will intensify as it cooks.

Zucchini Parmesan
1 large zucchini
2/3 of a cup of flour
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 tsp dried thyme
1/2 tsp oregano
2 eggs
salt & pepper
marina sauce
about 1/2 package of shredded cheese - find a good "italian blend" with mozzarella, parmesan, provologne, etc.

Preheat oven to 425. This is also a good time to fill a pot of water for your pasta and place on medium heat. Slice the zucchini in nice thick slices, about 3/4" thick.   Have three flat containers, one with flour, salt and pepper, one with 2 eggs beaten, one with bread crumbs, parmesan cheese, thyme, oregano, salt & pepper which should be well combined.  Dredge in flour, coat in egg wash, and cover with bread crumbs.  Lay on a non-stick sprayed rack over a pan or place on a stone sheet.  Cook for 10 minutes.  Take out of the oven and spoon marinara sauce on top, then cover with cheese.  Return to the oven for 15 minutes, or until cheese in melted and browning.  Meanwhile, crank the water up to high, salt it, and add your pasta.  When you remove your zucchini from the oven, let rest on the counter as you drain the pasta.  Add a ladle of sauce to the bottom of the pot, return the pasta to it and mix to prevent sticking.  Serve zucchini over the pasta.

You can follow the same recipe for eggplant.  If you would like, instead of baking the veggies, you can fry it in a pan with a little oil, cooking on each side until it is brown. Top with sauce and cheese and cook as above.  With chicken, pound out a half of boneless breast of chicken for each serving, and brown in the frying pan in a little oil on both sides.  Top with sauce and cheese, but extend cooking time to 20 minutes, until chicken is cooked through. 

Don't forget to comment, or to email me at whimtojim@gmail.com.  Did you get the reference? 

Did you try the recipe?  What was your whim?  What did you think?