A Road Less Travelled

1. Do a Google search for eggplant parmesan. Click on the first recipe you see, think “Oh, that doesn’t look to hard.” and go in the kitchen to wing it. 2. Decide to start slicing zucchini even though there’s plenty of time before supper. Bread and fry it, pausing occasionally to shoo children out of the kitchen, tell them what you’re making, and then explain that it’s “just like zucchini parmesan except we’re out of parmesan cheese, so it’s zucchini parmesan without the parmesan. See?” Make sure you also bread (but do not fry) your fingers as you bread the zucchini. 3. Take the leftover tomato paste out the refrigerator. Throw it in a pot with some water and spices. Brown and add ground beef since you went to all the trouble to defrost it quickly back when you didn’t know what you were making for supper. 4. Notice that it’s now time for supper to be served and the zucchini parmesan without the parmesan still needs to cook for twenty minutes. Preheat the oven. 5. Layer zucchini, tomato sauce, feta cheese (as a parmesan substitute), and the last of the mozzarella cheese (which isn’t nearly enough) in the pan. 6. Let it cook until you can’t stand it any longer because it’s past time for supper. Serve it, ignoring that a few of the zucchini slices aren’t quite soft. 7. Watch as Moriah, Peter, and Samuel enjoy it, Toby eats five helpings of salad, and Elsie somehow leaves clean zucchini on her plate and eats everything else off of it. Watch as the dog eats all the scraps and begs for more. The dog eats zucchini? Overall, a smashing success for zucchini parmesan without the parmesan!