Zucchini Pecorino

I LOVE EGGPLANT Parmigiana... LOVE IT... it's on my "Death Row Meals" list... {{Don't know what a "Death Row Meal" is?... If I were ever on Death Row, and about to get electrocuted to pay my sentence, My last meal I'd request would be... Eggplant Parm, Cheesecake Factory lettuce Wraps, Sashimi, Blueberry Pie, and Espresso coffee with lemon...}}

But... alas... I ran out of eggplant this weekend... which is a shocker because I buy 8 per week... I must have been really hungry last week...

I did, however, have a couple of lovely zucchini on hand... and decided to throw caution to the wind... and make myself some Zucchini Parm... OOOHHHH...and I'm sooo glad I did!

This is a stove top version... no baking necessary... so it's ready in a snap!!!

Here's what you need to gather...

3 good sized zucchini

Pecorino Romano or Parmigiana Cheese 1/2 - 1 cup

1 can diced tomatoes (no seasoning, just tomatoes) OR

4 plum tomatoes chopped with juice

1 medium onion

1/4 cup bread crumbs

2 tsp dried parsley or 4 tsp fresh

Salt and pepper to taste

Olive Oil

Slice the zucchini into either long spaghetti like strands, or into cylinders or matchsticks...

Slice your onion

Combine the parsley, 1/4 cup of cheese, the bread crumbs, salt and pepper in a small bowl, set aside...

Heat the oil up in a large frying pan,

Saute Onion until soft and translucent

Add zucchini and tomaotes and juice

Cook until tender...

Add tomatoes and cook until they break down somewhat...

Sprinkle on the reserved dry mixture in the small bowl

Stir to combine... cook for another minute or so...

Voila!!!

A dish fit for a great vegetarian lunch!!!

Sprinke with additional Cheese if desired!!!