Stovetop Zucchini Parmesean with Kale

Zucchini is brilliant at absorbing other flavors, so it paired well with spicy tomato sauce, garlic and kale. This is an easy way to use up other vegetables - I added chopped kale, but you could use any other hearty greens, onions, snow peas, peppers (if you're into that sort of thing) or whatever else you've got on hand. Melt some cheese on top, slide it onto a plate, and voila, a simple dinner.

Total time to cook: 20 minutes
Makes two servings

1 tbsp olive oil
1 zucchini, shaved into very thin rounds
2 cups chopped kale (bite-size pieces)
2 cloves garlic, minced
2 cups arrabbiata pasta sauce
1 cup shredded parmesean cheese

- In a medium pan, heat the olive oil over medium-high heat.
- Add the garlic and cook until browned, about a minute or two.
- Add the zucchini and kale and cook for another minute.
- Stir in the pasta sauce and season with pepper. Simmer for another five minutes, until the zucchini is tender.
- Sprinkle the cheese evenly on top of the vegetable mixture. When it starts to melt, which should happen almost immediately, slide the dish into bowls and serve hot.

1 comment:

  1. Yum... that looks incredible. I love dishes like this where you can just "toss what ever you've got" into it, since I tend to have assorted veggies in the fridge.

    I make a stroganoff that is similar -- although it's not vegetarian.