Baked Zucchini Parmesan

Baked Zucchini Parmesan

Ingredients:

4 medium zucchini squash

1/2 cup milk

1/4 teaspoon salt

2 cups egg noodles

1 cup breadcrumbs

1/2 cup flour

1 tablespoon olive oil

2 cups pasta sauce

1/2 cup fresh mozzarella cheese

1/4 cup fresh Parmesan



Directions:

Slice the zucchini on the bias and place in a mixing bowl with the milk and salt, which coats the zucchini while giving it a bit of flavor. Preheat your oven to 425˚F.

Bring a stock pot of salted water to a boil and cook the noodles.

Place the breadcrumbs and flour on a plate, and mix together. Coat a sheet pan with the olive oil, then dredge the zucchini through the breadcrumbs and arrange on the pan.

Bake the zucchini for 10 minutes, then flip, baking for an additional 10 minutes. Remove from oven.

Pour 1/3 of the pasta sauce in the base of a casserole dish then add the noodles, covering with another 1/3 of the pasta sauce. Layer the zucchini over the noodles, and then top with the remaining sauce.

Cover the zucchini with the cheeses and pop back in the oven for 20 minutes, or until the casserole is bubbling and the cheese has melted.

Three Cheese Mini Mac Bites

Three Cheese Mini Mac Bites

Ingredients:

1/2 pound elbow macaroni

1 1/2 tablespoons unsalted butter, plus more for brushing

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons all-purpose flour

3/4 cup milk

1 cup cheddar cheese, shredded

4 ounces deli-sliced American cheese, chopped

1 large egg yolk

1/4 teaspoon smoked Spanish paprika


Directions:

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Turn off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini mac bites, transfer to a platter and serve.