Zucchini Parmesan over Bowties and a Spinach Romaine Salad

Too Hungry to photograph, so here's Bobble Head Mario Batali sporting the Orange Crocs

I got home a little later than normal tonight, and since its really close to pay day, my cupboards are looking a little lonely.  So while riding home, I was menu planning a little bit and remembered this poor lonely zucchini hanging out in the fridge.  He didn't make it in the super veggie roast that was last weekend.  So my thoughts went to eggplant Parmesan, but with this zucchini.

  

Growing up with the immense gardens of upstate New York, it was said that you never wanted to leave your windows down during zucchini season otherwise you'd end up with a car full.  The solution to the over abundance of squash was making quick breads, fried zucchini and pickles.  My favorite as a kiddo being the fried version.

Tonight was a bit of a take on that.  The zucchini was sliced about a 1/4 inch thick, then dredged in a flour herb mix, egg, then bread crumbs.  While prepping this I had some olive oil going in a non-stick pan and some salted water heating on the stove.

Once prep was done the oil was hot enough (med-high) and the water was nearly boiling.  In goes the zucchini, cooked until the first side was golden, then flipped, heat turned down to low, then covered.  Added the pasta to the now boiling water.  

While waiting for both these to finish I threw some romaine and spinach in a bowl, chopped up some fresh garlic super super fine, drizzled it with olive oil, balsamic some parm cheese and some cracked pepper.  

After a couple bites of salad my pasta was done and the second size of zucchini was golden.  Drain pasta, zucchini on some paper towels, jarred pasta sauce in the hot pan.  Pasta in the bowl, sauce on top, zucchini on top of that, parm cheese on top of that.

Dinner in 20 minutes and 2 pans.