Monday, September 15, 2014

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Recipe: Zucchini Parmigiana

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SERVES:

makes 12-16 pieces

INGREDIENTS:

2 medium zucchini (see procedure)
approximately 1/3-1/2 cup all-purpose flour
2 large eggs
approximately 1/2-3/4 cup dried breadcrumbs
olive oil as needed for frying
approximately 3/4-1 cup grated mozzarella cheese
approximately 1/4 cup grated Parmesan cheese (plus more for garnish)
marinara sauce as needed
chopped fresh basil for garnish

PROCEDURE:

There are no exact amounts for this but you'll need to set up a dredging station with a little all-purpose flour in a large shallow bowl and a couple of beaten eggs in another bowl and some dried breadcrumbs in another bowl.

Then slice your zucchini on a long bias into 1/2-inch thick slices.

Dredge the slices a few at a time first in the all-purpose flour, then lightly in the beaten egg and finally in the breadcrumbs placing the pieces onto a baking tray as you go.

Add a generous amount of olive oil to a cast iron skillet or a large heavy bottomed nonstick pan on medium to medium high heat and cook the zucchini in batches until it's cooked through and lightly browned on both sides, placing the cooked zucchini back onto the baking tray as you go.

You'll need to add more olive oil as the pan needs it and you'll probably have to turn the heat down quite a bit occasionally so you don't over brown the zucchini as it's cooking through.

Be patient frying the zucchini and once it's all back on the baking tray, top each piece with some grated mozzarella and some grated Parmesan cheese and place the tray underneath the broiler.

At some point you'll need to heat up a little marinara sauce and then, once the cheese is nicely melted, serve the zucchini over the top of the warm marinara with some fresh chopped basil and a little more grated Parmesan cheese

HINTS:

Serve as a sandwich on sliced Italian bread or roll.

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