Veggie-forward meal coats planks in panko and Parmesan, adds simple meat sauce and other cheeses
Zucchini is a good source of fiber and folate, and it’s high in magnesium and vitamin C. 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.
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.
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 three people, it’s made in a loaf pan for just four or five slices.
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