Zucchini Parmigiana

Fresh local zucchini
Mozzarella or Italian blend (good melting cheese)
Italian seasoned bread crumbs
Egg wash (beaten eggs & milk mixture)

1-Try to find fresh local vegetables. Carefully select the zucchini you will be using; they should be large, green and firm.

2-Slice Zucchini length wise at about 1/2'' thickness. Lay out on paper towels to absorb any excess moisture.

3-In a dish have ready Italian seasoned bread crumbs.

4-in another dish have the egg-wash (beaten eggs with a dash of heavy cream or milk)

5-On the stove have a large non-stick sauté pan heating with a blend of olive oil and vegetable oil. Depending on size of pan, the oil should cover the bottom about 1/4" deep.

6- Oil should be hot. Start frying zucchini until golden brown on each side.

7- Lay each fried zucchini on a paper towel to absorb any excess oil.

To build the Zucchini Parmigiana:

In an oiled oven safe baking dish, put down a layer of marinara, then zucchini, then layer of cheese. Next another layer of zucchini, layer of cheese, and a third layer of zucchini. Cover with marinara, top with cheese.

Bake at a high temperature, about 400 degrees until cheese is melted, starts to bubble and is a nice golden brown in color. Serve individually with a side of pasta. Buon'appetitto! 

Presented by Frank Aloise, Copper Cellar Corporation



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