I have a slight addiction to pasta….so what does that mean? Another pasta recipe of course!
My dad recently bought a HUGE zucchini (I mean bigger than my head) from the market and you can’t let that go to waste. The first recipe that came to mind was a mock on a chicken parmesan. I substituted the chicken for zucchini, topped it on a simple, yet delicious tomato sauce with angel hair pasta.
It was delicious…and addicting! So I had to share the recipe.
Zucchini Parmesan Pasta
By: Taavi Elizabeth Serves: 3-4
- 1/2 chopped small white onion
- 2 cloves fresh garlic
- 1 tbsp grapeseed oil
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 tbsp capers
- Splash white wine vinegar
- 1 tsp of each fresh herb: thyme, oregano, & basil (Sub 3/4 tsp if dried)
- 1/2 tsp dried marjoram
- Pinch All Spice
- 1 tsp organic cane sugar
- 1 tsp salt
- 4 cups chopped zucchini (cut in halves)
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp olive oil
- Start by preparing the sauce. In a large sauce pan heat up the oil. Add in garlic and onion and cook until translucent & fragrant. Pour in diced tomatoes and tomato sauce. Simmer for 4-5 min. or until slightly thickened. Add in rest of the ingredients. Simmer for 15-20 min.
- While sauce is simmering, prepare the zucchini parmesan. In a food processor, process the cashews, nutritional yeast, & salt to course crumbs (similar to texture of parmesan). Pour in a large bowl. Add in breadcrumbs, garlic powder, and onion powder.
- In a separate smaller bowl, coat the zucchini slices in 1 tsp oil. Heat a medium saucepan with a thin layer of grapeseed oil. Toss the oil coated zucchini slices in the parmesan mixture. Place a layer of zucchini on the saucepan, cook on each side for 1-2 min. or until golden brown. Do the same to the rest of the zucchini, making sure to do it in batches.
- Serve tomato sauce, and zucchini parmesan over pasta of choice (I used angel hair). Sprinkle over a bit of leftover cashew parmesan, cracked black pepper, and fresh basil.
*The zucchini can be made oil-free by baking it. However, I don’t recommend it, as it wouldn’t be as crispy unless you sprayed a bit of oil before baking.