In summer, zucchini, also known as courgettes, is plentiful. To prevent taste bud boredom, it’s important to switch things up and seek out new ways to spice up everyday ingredients.
This dish highlights zucchini with an excellent Italian twist. It’s quick to prepare, so there isn’t much time spent in the kitchen. The herbed coating, along with the cheesy topping, makes for a substantial dish.
Although fresh herbs are preferred, using dried herbs will still create great flavor.
Ingredients
- 2 large zucchini
- 2 large eggs
- 1 ¼ cups unbleached flour
- 1 tsp onion powder
- 1 Tb chopped fresh basil (or 1 tsp dried)
- 1 Tb chopped fresh oregano (or ½ tsp dried)
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp sea salt
- ¼ tsp cracked pepper
- ½ cup bread crumbs
- ½ cup parmesan cheese
- 3 Tb crushed crackers
- vegetable oil for frying
- 1 cup mozzarella
- 1 12-15 oz. jar of favorite tomato sauce
Directions
Wash the zucchini and slice into 1/3 inch medallions. Beat the eggs until frothy in a small dish.
In a separate bowl, combine the flour, basil, oregano, cumin, paprika, salt, pepper, and the bread crumbs. This will be your coating.
Dip your zucchini slices into the egg, coating both sides. Then dip into the flour mixture, making sure it’s completely covered.
Heat the oil in a skillet over medium-high heat. Fry up zucchini, letting cook 4-5 minutes on each side, or until lightly browned.
Oil a 9 x 13 baking dish and put a thin layer of tomato sauce on the bottom. Arrange zucchini slices in a single layer on top of the sauce. Spread the rest of the sauce on top of the zucchini, followed by the parmesan cheese, and then the mozzarella. Sprinkle the crushed crackers to top.
Bake in a 325 degree oven for 25-30 minutes or until hot and bubbly.
Serves 6-8 hungry people
Serving Suggestions
- Garnish the Zucchini Parmesan with a few fresh basil leaves and fresh chopped tomatoes.
- Serve on top of pasta tossed with crushed garlic and olive oil.
- You can marinate the zucchini in oil, salt, and fresh herbs for 20-30 minutes before coating and frying them to enhance the flavor.
- Eggplant or squash can be used instead of zucchini for variety
- Crusty, buttery, garlic bread is excellent served on the side. Cuban or fresh bread is a perfect choice.
- A fresh garden salad is also a delicious way to round off this meal.
- You can double the recipe and refrigerate for up to 2 days. When ready to reheat, just bake in 325 degree oven for 35 minutes or until heated through. Excellent as a leftover!
