Even as I was about to start cooking, I wasn’t quite sure what exactly I wanted to make. I knew it was going to involve zucchini, pasta, and garlic & onions sauteed in a mix of butter and olive oil. I also bought fresh mozzarella cheese the other day, and I’ve got some pecorino romano cheese left. I thought about either of these two recipes I found: Lidia Bastianich’s Pasta alla Chitarra all’Amatriciana or this Taste of Home’s Caramelized Onion & Garlic Pasta.
In the end, I still made something a little different than both of those. I need to get back into the habit of meal prep for a week of work, now that I’ll be physically going to work soon. This reflects me making a week’s worth of food. Someone asked me how I don’t get tired of eating the same meal. Nope, not really. Occasionally by Friday I’m tired of my meal prep. But, it so happens that I typically really enjoy my own cooking.
I decided to make a separate zucchini dish. I sliced most of this large zucchini to top with the fresh mozzarella cheese, and then oven roast with some salt and pepper. I saved part of the zucchini, and I diced it to put in my pasta sauce.
My pasta sauce was pretty similar to the Bolognese I attempted recently. Except I used ground turkey this time.
Bolognese sauce recipe:
1 large sweet onion sliced
6 cloves of garlic diced.
2 celery stalks finely diced
4 tbsp extra virgin olive oil
4 tbsp of butter
6 oz tomato paste
8 oz tomato sauce
14.5 oz diced tomatoes
Pink himalayan salt
1 tsp kirkland signature 21 spice no-salt seasoning mix
1 & 1/2 c. diced zucchini
3 oz dry red wine
Sautee onions, garlic, and celery in both olive oil and butter. Add ground turkey. Add 6 oz tomato paste & 1 can diced tomatoes. Add salt, pepper, & 21 spice no salt seasoning mix. Stir as meat is cooking. Add 8 oz tomato sauce. Stir while meat continues to cook. Add diced zucchini and 6 leaves of Basil last
1 package pasta of your choice. I used whole wheat rotini. Start cooking pasta.
Preheat oven to 425 for zucchini with mozzarella.
I couldn’t decide if I wanted to use up all of my fresh mozzarella for these. So, some only have a half a slice of fresh mozzarella sprinkled with pink salt and black pepper. I picked up some new (but inexpensive) non-stick plans at the grocery store, so I’m testing them out with this.
Bake at 425 for about 9 minutes. While baking, I grated some pecorino romano cheese. Flipped to broil for about 2 minutes.