{"id":4434,"date":"2018-03-15T17:29:21","date_gmt":"2018-03-15T21:29:21","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=4434"},"modified":"2022-12-21T19:17:16","modified_gmt":"2022-12-22T00:17:16","slug":"test-kitchen-zucchini-parmesan","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2018\/03\/15\/test-kitchen-zucchini-parmesan\/","title":{"rendered":"Test Kitchen: Zucchini Parmesan"},"content":{"rendered":"

Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen
\n<\/em><\/strong>Jay Patruno,\u00a0Dietetics Student, SAR ’18<\/em><\/p>\n

About the Sargent Choice Test Kitchen: We\u2019re all about making healthy taste delicious here at Sargent Choice.\u00a0 That\u2019s why we\u2019ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test new Sargent Choice healthy recipes each week at the Sargent Choice Test Kitchen.\u00a0 Dr. Karen Jacobs invites students of all majors (not just nutrition) into her home on Boston University\u2019s campus to cook up a recipe developed by Sargent Choice Registered Dietitian, Jennifer Culbert.\u00a0 Feedback from the weekly Test Kitchen gets incorporated into future Sargent Choice recipes and helps shape the face of healthy dining at BU.<\/em><\/p>\n

\"30\"Why we tested this recipe<\/strong>: We love healthy twists on classic recipes and this zucchini parmesan recipe was no exception. The best part about this one is that it includes a homemade tomato sauce recipe that is easy to complete and doesn\u2019t take too much time. This could easily be substituted with a store-bought jar of low sodium sauce as well. Zucchini makes a great noodle substitute, particularly when it is in-season and both affordable and fresh.<\/p>\n

Feedback from the SCTK<\/strong>: Getting the zucchini to be even in size is a bit tricky.\u00a0 We found that if the zucchini noodles were too thin, they yielded a soupy consistency in the end product. Also, it helps to be mindful of how much sauce you add when compiling the dish. Overdoing it on the sauce can also lead to a mushy consistency.\u00a0 We found that draining some of the liquid out of the sauce using a slotted spoon was helpful when it came to layering the sauce and the zucchini. Substitutes that could work for this recipe are sheets of extra firm tofu, another kind of summer squash, or using a boneless chicken breast as in a classic parmesan.<\/p>\n

Sargent Choice Zucchini Parmesan
\n<\/strong>Recipe modified from New York Times
\nYield: 6 servings<\/p>\n\n\n\n\n\n\n\n\n
Nutrition information <\/strong><\/td>\nPer serving<\/td>\n<\/tr>\n
Calories<\/strong><\/td>\n190<\/td>\n<\/tr>\n
Saturated Fat<\/strong><\/td>\n\u00a03 g<\/td>\n<\/tr>\n
Protein<\/strong><\/td>\n\u00a08 g<\/td>\n<\/tr>\n
Carbohydrate<\/strong><\/td>\n14 g<\/td>\n<\/tr>\n
Sodium <\/strong><\/td>\n660 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


\nIngredients:
\n<\/strong>For the tomato sauce:
\n<\/strong>1 28-ounce can tomatoes
\n1 tablespoon extra-virgin olive oil
\n1 small onion
\n2 to 4 garlic cloves (to taste)
\n\u00bd teaspoon salt
\npepper to taste
\n\u00bc teaspoon sugar
\n2 sprigs fresh basil<\/p>\n

For the zucchini:
\n<\/strong>2 to 2 \u00bd pounds zucchini
\n\u00bd teaspoon salt
\npepper to taste
\n3 tablespoons extra-virgin olive oil
\n\u00bd teaspoon red pepper flakes (or to taste)
\n\u00be cup freshly grated Parmesan<\/p>\n

\u00a0<\/strong>Directions:<\/strong><\/p>\n

    \n
  1. To make tomato sauce: heat 1 tablespoon olive oil in a large, heavy skillet over medium head and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down, about 15-25 minutes. Remove basil sprigs.<\/li>\n
  2. Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about \u00bc to \u2153 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil.\u00a0 Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes.\u00a0 Roast for 12 minutes, until lightly browned and easily pierced with a knife.\u00a0 Remove from oven and reduce heat to 375 degrees.<\/li>\n
  3. To assemble the dish, oil a 2-quart gratin with olive oil. Spread \u00bc cup tomato sauce over the bottom of the dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of the remaining sauce over zucchini and sprinkle with \u00bc cup Parmesan. Repeat with 2 more layers, ending with \u00bc cup Parmesan. Drizzle on remaining tablespoon olive oil.\u00a0 Bake 30 to 35 minutes, until bubbling and browned on the top and edges.\u00a0 Remove from heat and allow to sit for 5 to 10 minutes before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen Jay Patruno,\u00a0Dietetics Student, SAR ’18 About the Sargent Choice Test Kitchen: We\u2019re all about making healthy taste delicious here at Sargent Choice.\u00a0 That\u2019s why we\u2019ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test […]<\/p>\n","protected":false},"author":13117,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12,1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4434"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/13117"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=4434"}],"version-history":[{"count":8,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4434\/revisions"}],"predecessor-version":[{"id":4443,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4434\/revisions\/4443"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=4434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=4434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=4434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}