Veal Parmesan with Zpaghetti

In recent years, I have started a new tradition of buying myself a Christmas present or two and wrapping it up to put under the tree.  As it turns out, Santa always seems to bring me something I really want!  As you might imagine, kitchen gadgets tend to make my wish list here and there.  This year I really wanted a spiral slicer!  I love the idea of making “noodles” out of whatever veggie happens to be handy, but I do not love the idea of sitting there painstakingly peeling or slicing away at it to get my uniform, healthy, yummy veggie-noodles.  But now!  I have the perfect little tool and let me tell you this baby is fun to play with!  At the risk of sounding like an informercial, let me just say it worked like a charm and I had a pile of lovely curly strands of zucchini in mere moments.

What else can I slice up? Quick! Get me a carrot!

A quick sauté with a bit of garlic and they were perfect alongside my delicious veal parmesan.  My daughter, who is not usually a big zucchini fan, actually ate the entire serving.  As for the veal, you’ve got to try these delicious burgers.  With a simple marinara topping and a sprinkle of cheese, they were a huge hit!  Not a veal fan?  No problem.  Feel free to substitute ground beef or turkey, or even slices of eggplant!

Veal Parmesan with Zpaghetti. So delicious!

Veal Parmesan with Zpaghetti

Sauce:

Olive oil
1 can diced tomatoes
2 cloves garlic
Pinch of crushed red peppers
Salt & pepper
1 tsp. capers

Blend up or crush tomatoes (with juice).  Heat olive oil in a medium saucepan.  Add garlic and stir about 30 seconds until fragrant.  Add tomatoes, crushed red peppers and a pinch of salt & pepper.  Bring to a boil and turn down to simmer.  Toss in capers.  Let sauce simmer while you prepare the burgers.

Mmmm. Simple and good. When I have a bit of fresh basil I throw that in as well.

Burgers:

1 pound ground veal (or ground beef or turkey)
1 clove garlic, minced
1 egg
3-4 mushrooms, chopped
1/4 cup red onion, finely chopped
Salt & pepper
1/2 tsp. Italian seasoning
3/4 cup panko (or other bread crumbs)
1/2 cup mozzarella, shredded
1/2 cup parmesan, shredded

Heat oven to broil.  Mix veal, garlic, egg, mushrooms, onion and seasonings until well blended.  Form into patties.  Dredge both sides in panko and shake off excess.  Heat a drizzle of oil in a large skillet.  Add patties and cook 4-5 minutes on each side until brown on the outside and done in the middle.

Cooking up the burgers.

Remove to a baking sheet.  Top each burger with a generous spoonful of sauce and a sprinkle of mozzarella and parmesan.  Place under the broiler 3-4 minutes, until cheese is melted and starting to brown on top.

All sliced up and ready to cook. The strips are so thin it only takes a couple of minutes to cook!

Zpaghetti:

3 zucchini, cut into thin strips either with a spiral slicer or using a vegetable peeler
1 clove garlic, minced
Pinch of crushed red pepper
Salt & pepper

While burgers are broiling, heat a drizzle of olive oil in a skillet and toss in the zucchini, along with minced garlic and a pinch of crushed red pepper.  Add a pinch of salt & pepper if desired.  Sauté 2-3 minutes until zucchini is tender.  Serve hot, topped with extra marinara sauce.

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