Recently my friends had a nice laugh at my expense because I have never had Chicken Parmesan. In my defense, I don’t come from a city with a lot of local Italian restaurants. And even since moving up north, ordering what looks like a chicken strip (or its eggplant equivalent) with a drop of cheese and marinara on top instead of lobster ravioli or penne alla vodka seemed like a bad life decision.
I swear I didn’t create this recipe just because it’s fun to say. Okay, maybe that was a very small reason. But mostly I created it as a low-carb dinner that will use up extra vegetables from the garden or farmers market. The key ingredient is a really big zucchini, the kind that hides in the garden for a few days until it has grown to the size of a child’s baseball bat. These zucchinis aren’t great for straight cooking, they’re low on flavor and big on seeds. But they’re perfect for turning into pasta.
I love making healthy meals taste like they’re really unhealthy. Maybe it’s a sickness derived from working around so much fitness all the time, but every once in a while it’s really nice to indulge, especially when I’m not actually indulging. Like having spaghetti squash with Alfredo sauce.
Making dinner the other night, I decided I wanted to be a little fancy, a little nicer than usual. Of course, for me this meant it took 35 minutes to cook the meal, as opposed to 20. And it involved two whole pots! But the big difference was that I decided to experiment with spice, and one that is not salt. Read the rest of this entry »