Poco-Cocoa

I just love zucchini. I usually saute it with some garlic and olive oil, but my favorite way to eat it is when my mom cooks it. She boils it first, then mixes it with corn and cheese, and it gets all creamy and cheesy and yummy. Sometimes she makes it with yellow squash, so it’s completely yellow…I call it Squash-and-Corn-and-Cheese. She makes it for me when I visit…oh, how she loves me!

But for some crazy reason, I didn’t think to make a zucchini dish by pre-boiling it first. Just until it’s tender, juicy, soft, and flavorful…usually it’s a bit more crisp and dry when I saute it in oil. This dish reminds me of a pasta-less lasagna…and it’s so, so good!

Layered Zucchini

• 4 cups water
• 3 medium zucchini, sliced
• 2 cups marinara sauce
• 2 cups low-fat cottage cheese
• 1/2 cup breadcrumbs
• 1 cup shredded mozzarella cheese

Preheat oven to 375ËšF.

Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender; drain.

Arrange half of zucchini slices in a 3-quart baking dish coated with cooking spray. Sprinkle zucchini with half the breadcrumbs, then spread half the cottage cheese over the breadcrumbs. Cover with half the marinara sauce and sprinkle with half the mozzarella. Repeat layers with remaining zucchini, breadcrumbs, cottage cheese, marinara, and mozzarella. Bake for 20 minutes, or until bubbly and cheese is melted.

Makes 6 servings.

Adapted from Cooking Light magazine.

Is it raining where you are, internets? It’s raining here in Austin…a beautiful, steady rain. I’d love it even more if I didn’t have to go out in it…but it’s off to work for me in a few minutes.

I wanted to share this recipe that we made a few nights ago…it’s one of Justin’s favorites. He always adds a bit of Sriracha sauce at the end, because he likes to burn his face off.

Pasta with Tofu and Peanut Sauce

• 1/2 cup vegetable broth
• 1/4 cup peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons chile paste with garlic
• 8 ounces uncooked fettuccine, spaghetti, or other long pasta
• 1 tablespoon olive oil
• 1 pound firm tofu, drained and cubed
• 1 cup matchstick carrots
• 1 red bell pepper, julienned

Combine first 7 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water until al dente.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add tofu and cook for 4 to 5 minutes, then flip and brown at least one other side of the cubes, about 4 to 5 minutes more. Transfer tofu to a plate and keep warm. Add bell pepper and carrots to pan, and saute 5 minute or until just tender.

Toss pasta, tofu, vegetables, and sauce together in a large bowl, and serve.

Makes 4 servings.

Adapted from Cooking Light magazine.