For dinner last night I wanted to finish off some of the remaining items from the CSA before the new veggies came in. Lauren was still out of town and being that she despises marinara I figured Id go that route.
I started out by slicing some zucchini into thin circles and getting them ready for the breading. I also chopped up a spring onion and got out some left over marinara from a large batch I made a while back. I think the key is to make large batches of sauces like marinara and cashew cream to make weekday night meals quick but not bland.
I lightly breaded the zucchini by first dipping the slices into a wet mixture of warm water and a flax meal. For the dry I used some whole wheat bread crumbs and added garlic powder, basil, oregano, parsley, red pepper flakes, salt, and black pepper. I wanted to bake them to use a bit less oil but its been WAY too hot here lately and the last thing I want to do is turn that bad boy on. I turned to the cast iron with a bit of oil and it did the trick. I mixed some of the cashew cream with fresh parsley for part of the filling. Ive made tofu ricotta before and I just cant get into it as much as raw cashew cheese. I stacked the zucchini with a layer of marinara, followed by a bit of cashew cream, onions and some nooch. I stacked a few more layers until the thought of eating out weighed the fun of stacking.
I will say it was delicious. I think I will make this again and with the zucchini baked and with the use of pesto as the sauce for Lauren.