The "Faked Ziti" Experiment - Part 2

Last week I experimented with a creation called "Faked Ziti".  Today, I remade the recipe while adjusting the ingredients.


Here's the final recipe.  This time, I mixed in 1 tablespoon of all-purpose flour to the sauce before tossing it in the zucchini, while it was still heating on the stove.  I skipped the ricotta/egg mixture because it was unnecessary as well.  I did not add the final layer of mozzarella on the top either, though I don't see any reason why you should hold back if you love cheese.

The end result was delightfully light and tasty.  I recommend meat sauce if you want this to be a heartier meal and you can also mix in some pasta if you'd like it to be super filling, but I just made it with zucchini and that was our entire dinner.


Faked Ziti - A Zucchini Dish


Makes 4 servings
Prep time: 5 minutes (without sauce)
Cook time:  30 minutes, cool down for 30 minutes
Total time: 65 minutes (without sauce)


Ingredients


2 tablespoons olive oil 
4 zucchini 
3 cups of pasta sauce
3 tablespoons Parmesan Cheese 
1 cup Mozzarella Cheese 
sale and pepper to taste

Instructions 


1. Preheat oven to 400 degrees.

2. Slice the zucchini in half, then quarter it so that they resemble speared pickles.  Then slice the seeds off (doesn't have to be precise, just get the bulk of the seeds because they become mushy when cooked).  Then halve them and slice into smaller strips, so they resemble ziti pasta.



3. Heat some olive oil in a pan with a lid.  Add the zucchini, stirring a bit.  Salt and pepper to taste, turn heat down and cover.  Cook for 5-10 minutes or until soft.




4. Transfer to a paper towel to drain any juices.

5. Heat the tomato sauce (or if you just cooked it, turn up the heat and add 1 tablespoon of flour and stir until mixed). Stir in the cheeses. 

6. Toss the zucchini with the sauce in a bowl until it's all covered.  Pour into a casserole dish. Cover with extra mozzarella if preferred, though I did not. 

7.  Cook for 25-30 minutes until bubbling and the zucchini is very soft. 

8. Cool for 30 minutes so that the sauce can thicken. 

Serve and enjoy. 


Nutrition information:





Using my sauce (version with no sausage and no optional ingredients)


Using generic a tomato sauce

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