Classic Marinara Sauce

I'm still getting lots and lots of tomatoes from the garden. In an attempt to use some of them up, I decided to whip up some marinara sauce. This is a simple, classic marinara with lots of tomato and veggie flavor. I substituted fresh, peeled and seeded tomatoes (3-4 pounds) plus a small can of tomato paste, for the canned tomatoes, but I am sure it would be great with the canned tomatoes too. This was perfect served on top of some spaghetti and chicken Parmesan (recipe coming later this week). I'm thinking I'll use the rest for calzones later this week!

Classic Marinara Sauce
Adapted from My Kitchen Cafe

2 Tb. olive oil
3 cloves garlic, minced or pressed
1 small onion, finely chopped (1/2 - 2/3 cup)
1 stalk celery, chopped (1/4 - 1/3 cup)
1 carrot, peeled and chopped (1/3 cup)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cans (28 oz. each) crushed tomatoes
1/2 Tb. dried basil
1/2 Tb. dried oregano
1/2 Tb. dried parsley
1/4 tsp. marjoram
2 dried bay leaves
1 Tb. brown sugar
2 Tb. butter

Heat oil in large pot, Add garlic, onion, celery, and carrots and cook until onion is translucent and lightly browned and veggies are tender. Add salt and pepper and stir well. Add tomatoes, basil, oregano, parsley, marjoram, and bay leaves. Simmer, covered, on low heat for about 1 hour, stirring occasionally, until sauce is thickened. remove bay leaves and stir in brown sugar and butter. Cool slightly, then blend in food processor until desired consistency is reached (I like mine fairly smooth). Make about 7 cups sauce.

Zucchini Parmesan

I have a confession: I've never been a fan of eggplant. And by "never been a fan" I mean "thinking about it makes me want to gag." I'm pretty sure it's because of a dinner-gone-wrong from my dad when I was a kid...every time I think of eggplant I think of his Eggplant Surprise and it's not a memory I really enjoy reliving.

Suffice it to say that I've never tried Eggplant Parmesan. I love the idea of it: veggies dredged in eggs and crunchy bread crumbs and tangy cheese, then fried and topped with marinara? If only I could get past that eggplant. Well, with our bounty of zucchini from the garden this year I thought I'd try swapping out the eggplant for zucchini and see how it tasted. One word? Amazing. It was crunchy and perfectly seasoned and delicious. And I didn't feel bad eating it at all because it's chock full of veggies. Give this a try, I think you will love it!

Zucchini Parmesan
serves 2 -3

1 large zucchini (8 - 12 inches long), cut into 1/2 inch rounds
2 eggs
1/4 cup milk
1/2 cup flour
3/4 cup Italian season bread crumbs
3/4 cup shredded Parmesan cheese
2 Tb. fresh parsley, chopped
1 Tb. butter
2 Tb. olive oil
marinara sauce
additional Parmesan cheese for topping

1. In small bowl, beat together eggs and milk. In second small bowl, combine bread crumbs, 1/2 cup cheese, and parsley. In third small bowl, put flour.
2. Heat butter and olive oil in large skillet over medium heat. Dip each piece of zucchini first in the flour mixture, turning to coat evenly and shaking off any excess. Then dip in egg mixture and then in bread crumb mixture. Place in heated skillet and repeat with remaining zucchini. Cook for about 5 minutes on each side, or until crispy and browned. Top with warm marinara sauce, additional cheese, and fresh parsley is desired.

Sweet & Spicy Vegetarian Quesadillias

I know I promised a Zucchini Parmesan recipe, and that will be coming soon, but I made this for lunch today. And ate the rest for dinner. And I'm seriously contemplating having it for breakfast tomorrow. It is seriously the best thing I've eaten all month. It's hearty and filling. It's sweet, spicy, tangy, crunchy, and amazingly delicious. If you're like us and have a bounty of zucchini from your garden, whip this up. And if not? Find some. Immediately. It really is that good.

Sweet & Spicy Vegetarian Quesadillias
adapted from Prudence Pennywise

Filling:
2 Tb. vegetable oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, miced
2 medium zucchini, diced
1 cup corn
1 large tomato, seeded and diced
2 Tb. brown sugar
1 lime, juiced
1 handful cilantro, finely chopped
1/2 tsp. chipotle chili powder
salt and pepper to taste

For assembly:
1 1/2 cups shredded sharp cheddar or Monterey Jack cheese
6 tortillas (I definitely recommend the uncooked tortillas that they sell at Costco or Wal-Mart, bake them up fresh and they are a million times better than the regular ones you can buy at the store)

1. Heat oil in large skillet over medium heat. Add onion and bell pepper and cook until translucent, 3-5 minutes.
2. Add garlic, jalapeno, zucchini, corn, and tomato. Cook until zucchini is completely cooked through and tender, about 5 minutes. Add brown sugar, lime, cilantro, chipotle chili powder, and salt and pepper to taste. Cook for 2 more minutes.
3. Assemble quesadillas by layering each tortilla with 1/4 cup cheese. Top with 1/6 of the zucchini mixture (1/3 - 1/2 cup). Heat until cheese is melted and tortillas are crispy. (I also served my quesadillas with extra filling on the side as a dip/relish type thing. YUM.)