Zucchini Parmesan
Love eggplant? You go, sistah. I'm afraid I am simply not a fan of eggplant, but I'll zucchinify anything, and thus " Zucchini Parmesan " (NYT Cooking) was right up my alley as an alternative to eggplant parmesan ( cauliflower parmesan is also an option !). And zucchini parmesan was mighty tasty, and I recommend it. Pre-oven: Post-oven: I cooked the zucchini about 25 minutes, and found I needed more parmesan. I used a 3-quart dish and so only did two layers, not three. My backup dancers, especially the taller one, gave this one the thumbs-up. I've actually been doing a lot of cooking lately but not a lot of blogging, so following is a quick rundown of a few other noteworthy recipes: Savory Corn Fritters (NYT Cooking): as is my signature, I screwed these up, by halving only some of the ingredients (the corn, cheese, and scallions). By some miracle they still turned out not only edible, but pretty good! Tomato-Cream (Vodka) Sauce for Pasta (AllRecipes): I used th...