Zucchini Parmesan

I love eggplant parmesan, but it doesn't love me!  I saw a recipe that encouraged me to come up with this recipe.  It turned out delicious!!

2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper

1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt

1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped

Preheat oven to 350F.  Over medium high, heat oil in a 10" oven safe skillet.  In a bag, combine the spelt flour, garlic salt and pepper.  Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl).  Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes.  Drain off any excess oil.  Put the zucchini in an even layer in the original skillet (don't wash).  Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly.  Pour the tomato sauce evenly over the zucchini.  Sprinkle the mozzarella, parmesan and basil on top.  Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges.  Eat alone, with noodles or Italian bread.  Serves 2-4 depending on who's eating.  If it's a teenager, this may only be enough for one!! 
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.

"Creamy" Pesto Sauce

2 cups lightly packed fresh basil leaves
1 cup olive oil
1 cup grated Parmesan cheese
2 garlic cloves, peeled
1/2 cup pine nuts
1/2 teaspoon salt (I used Pink Himalayan)
1 pound tofu, drained (I used soft)

Combine all ingredients, except tofu, in a blender or food processor that has been fitted with the metal cutting blade; blend until smooth.  Cut tofu in chunks and process until smooth.  Serve over pasta.

Notes: I tossed my pesto with spelt spaghetti noodles. It made enough to serve over 1 1/2 pounds of pasta.  If you toss it with the pasta like I did, I would suggest tossing the pasta with olive oil first since it came out a little dry.

You can also just leave the tofu out and it will be a regular pesto sauce.  I added the tofu since I needed to use it up and I wanted some extra protein.  I couldn't taste it and my family was none the wiser!