Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
I’m kind of over Eggplant Parmesan. In the 15 or so years since I gave up meat, I’ve probably eaten it 300 times. It’s the default vegetarian option at almost every wedding or banquet I’ve ever been to. It’s often the only meatless meal on restaurant menus, and my family members — those who don’t try to convince me that poultry is vegetarian — make it for me at nearly every family event.
But just like chicken isn’t the only meat that can get the Parmesan treatment, eggplant isn’t the only vegetable that can get Parmesan-ed. Zucchini Parmesan is just as good as, if not better than, Eggplant Parmesan. The hearty vegetable (is it actually a fruit? I think so.) holds up well to the breading, frying and cheese-topping. You can substitute zucchini for eggplant in the traditional casserole, or make Zucchini Parmesan subs, topped with fresh tomato sauce and provolone cheese.