I’m watching American Idol. It’s pretty bad. Maybe the best word would be cheesy. The judges are irritating, the contestants sound like they’re singing karaoke and I’m already sick of the phrase, “you made that song your own…”
You know what else is cheesy? Cashews.
I’ve been playing around with nuts recently. There’ve been some successes
There’ve been some failures. Undocumented failures. I still have a little pride intact…
I’ve made nuts into meat, fudge, cookies and smoothies.
And today, I made nuts into cheese! I followed Angela’s recipe for Lemon Basil Cheez Sauce exactly. And then I made this amazing Italian Zucchini Bake.
Zucchini takes the place of lasagna noodles. Sprinkle them with a little salt and let the salt pull out the moisture.
I layered the zucchini with sauce, just like lasagna.
Lemon Basil Cheez. Yes, Cheez with a “z”. Is that cheesy?
I make my own cheese. I don’t make my own sauce. I have Martha Stewart hidden in my heart. At this point in my life, Elmo seems to stifle Martha.
More layers including sundried tomatoes and Trader Joe’s vegan mozzarella.
Dinner is served! I was concerned that this would be soupy. After all, the zucchini was bound to give off some liquid.
Nope:) It was perfection in a ramekin.
Snuggling with Miss Rae and lamby. Not cheesy at all!
P.S. what do you think of my girl’s super short bangs? She thinks she’s trendy. I think it’s a miracle Matty B got her to sit still long enough for the chop-job.
Italian Zucchini Bake
2 small zucchini, sliced into “noodles”
1 cup spaghetti sauce
1 recipe lemon basil cheez
1 cup vegan mozzarella
1/4 cup chopped sundried tomatoes
Sprinkle zucchini noodles with salt and let sit for 15 minutes. With a paper towel, blot moisture from zucchini.
In a small ramekin, layer zucchini, Cheez, sauce, tomatoes and vegan mozzarella. I used 3 layers. The top layer should be sauce with some additional mozzarella sprinkled.
Bake at 375 for 45 minutes. Allow to cool at least 15 minutes before you eat it. I think this cooling time helps it “set up”.