Zucchini Parm

Last Saturday I made Zucchini Parmesan. Ahem. That was a boo boo. You know. Grumpy needs his meat. So, to appease him, after I told him zucchini parm, well I added, I can grill some shrimp. Which I did and which you have already seen HERE. However, that evening our conversation went like this.

HoneyB: If you want me to make you something you want to eat that you enjoy tomorrow, I need you to give me some input as to what you want.

Grumpy: O.K.

hours later…..

HoneyB: Do you want to eat tomorrow or do you want me to feed you tofu.

Grumpy: expletive….tofu.

HoneyB: Well, then I need your input!

Grumpy: How about shells, spaghetti or manicotti or even country fried steak with gravy.

HoneyB: thinking to herself….ho hum. You are so BORING. 😉

Grumpy was fed manicotti on Sunday evening. But, he also had some of the Zucchini Parm on Saturday. Did he like it? He says no. He did eat a serving but no more. I packed up a serving to take for my work lunch and then took the rest to mom and dads. I knew they would appreciate my vegetarian dish. 😉 Sue did tell me my lunch smelled good that day. I think its all in Grumpy’s head….

HoneyB’s Simple Zucchini Parmesan

1 large zucchini sliced
1 cup italian bread crumbs
2 eggs, beaten with 1 tablespoon water
Olive Oil
1-8 oz. package shredded part-skim mozzeralla cheese
1 jar (your favorite brand) spaghetti sauce

Heat olive oil in frying pan on medium heat. Dip zucchini in beaten egg mixture and turn to coat. Dip in italian bread crumbs, turn to coat. Place in frying pan and fry until browned on both sides. Layer in 8×8 glass baking dish to cover bottom. Sprinkle with mozzarella cheese and top with spaghetti sauce. Repeat layers. Bake at 350 degrees until heated thru (bubbles will come to top of dish) and cheese starts to brown. Remove from oven, cool for approximately 10 minutes, serve and enjoy – unless your Grumpy. 😀