Someone once told my husband and I, "Don't try to do everything on a Monday!"
After oodles of work to get this little piggy to the local farmer’s market to vend my teas and handmade goodies last weekend, I took Monday morning sloooooow, worked a bit midday, then decided to drink in the lovely Spring weather with my family — we washed the pooch, walked to the park and hung out under a tree, and then I got my love of cooking on! I find cooking so creative, joyful and relaxing.
This scrumptious veggie dinner is yummily family friendly, quick and easy to make, hearty, nourishing, and doesn’t require a spiralizer to make the zucchini noodles! I used my regular old vegetable peeler to mimic a wider, fettuccine type of noodle.
Make this and tell me in the comments how you like it. What kind of pot did you use? Did you make any creative changes? Who did you share it with … or did you keep it all to yourself?!
COMMENT AWAY! I love swapping cooking stories! ….
by Maggie Verderame
*** I have this incredible pot I love, a “Rock Crock” from Pampered Chef and I used that to make this, but you can use any Dutch oven you like that can go from stovetop to oven to make this absolutely nutritious, delicious dish simply with minimal clean up. If you don’t have a dish like that, no worries, just sauté in a large pan and transfer to a deep baking dish for the last step in the oven. ***
3 Tbs olive oil
2 medium yellow onions — chopped into chunky pieces
2 garlic cloves — diced/pressed
1.5-2 cups prepared marinara sauce (we had some homemade leftover that I didn't want to go bad in the fridge, but you could use your fave store bought)
13-15oz prepared cannellini beans — drained
½ cup grated Parmesan cheese
2 medium zucchini — cut into wide, thin strips with a vegetable peeler
Heat oil in the Dutch oven and when it's melty, add onions and garlic. Toss and cook until just soft. Turn off heat and mix in marinara, cannellini beans, and about ¼ cup of the Parmesan cheese.
Gently toss zucchini into the mixture, coating well. Top with the remaining Parmesan cheese and cover the pot. Place in the center of a preheated 350˚F oven and bake for 10 minutes. 15 minutes if you like your zucchini softer.
Scoop out and devour this hearty, healthier than traditional baked ziti comfort food!