The leftovers challenge part 4: Zucchini and Pork Parmesan

Okay, let's all let out a big deep breath. Four straight days for pork. Anyone getting tired of it yet? Think of all the cash you're saving - that's what I keep telling myself.

Day four: Zucchini and Pork Parmesan. I know, it sounds odd. And I guess it kind of is. But it tastes great. I promise. The lightness of the zucchini makes you forget it's pork.

Okay, deep breath. Let's get started.

What you'll need:

For the veggie packed pasts sauce you will need:

1 cup sliced mushrooms

5 good size Roma tomatoes peeled (refer here)

2 tbsp minced garlic

1/2 diced onion

1/4 cup fresh basil or 1 tbsp dried

2 tbsp sugar

1 pinch kosher salt

1 can tomato paste

2 tbsp white wine

2 cups of shredded pork cut into small peices.

Olive oil

Optional: carrots, spinach any vegetable you can think up. This is a great way to hide vegetables.

You will also need:


1/2 to 1 cup Shredded mozzerella cheese

Preheat your oven to 350 and grease a glass pan

Cut your zuchini into spears and spray with cooking spray. Place in oven for 10 minutes to roast.

(Note. The sauce in the picture does not contain the pork. It is a photo from the Veggie packed homemade pasta sauce recipe.)

Sauce: In a pan heat up your olive oil and add your onions.

Dice those peeled tomatoes and toss them in the pan with you basil let your tomatoes and onions cook for about 10 minutes then add your white wine, tomato paste, pork and sugar. Stir, stir, stir. Then add your garlic and kosher salt and let simmer about 8 minutes.

 Pour the sauce on top of the zucchini and sprinkle with mozzarella cheese and bake another 10 minutes.