Gretchen McKay | (TNS) Pittsburgh Post-Gazette I’m a pasta fanatic — pappardelle with Bolognese and clouds of Parmesan is a particular fave — but I’m no longer running mile after mile each week to train for races, so it’s probably a good idea to cut back on the carb-loading. A video on my social media feed reminded me that sliced zucchini squash makes an inexpensive, low-cal substitute for lasagna noodles, and it doesn’t require a lot of fuss to prepare. So I set out to make the traditional Northern Italian dish using panko-and-Parmesan coated strips of the veggie instead of the flat, wide sheets of pasta.
One reason to fall in love with zucchini is that it has a very mild taste, which makes it easy to incorporate into many different recipes. Another is that it’s super good for you. A source of fiber and folate, which aids in digestion and metabolism, the green summer squash is also high in magnesium and vitamin C.
Zucchini are also pretty easy to find in even the smallest grocery store. And in just a few weeks, it will be ubiquitous at farmers markets both large and small as well as countless backyard gardens — sometimes for free, if your green-thumbed neighbors are generous. I considered this dish a test run for what I hope will be a veggie-forward summer in the kitchen.
In addition to the cheese-coated zucchini planks, the recipe features an easy meat-and-tomato sauce and two cheeses: shredded mozzarella and dollops of ricotta. Designed to serve just two or.
