Zucchini Parmigiana

Here's a vegetarian twist on an old world classic.  This is a great dish for those who aren't wild about zucchini.  It's very flavorful & rich, & doesn't have an overwhelming zucchini taste.  A good hearty dish that is simple to make & pretty dang healthy.  This recipe is great for those overgrown zucchinis.  You know, the ones that hide under the leaves & you don't discover them until they're the size of your arm.  Here's the how to...
1 large zucchini, washed
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 egg, beaten
2 cups marinara sauce
1/2 cup grated Mozzarella cheese
Cut zucchini into 3/4 inch pieces.
Heat oil in skillet over medium heat.  In shallow bowl combine bread crumbs & Parmesan cheese.  Dip zucchini in egg until coated.  Immediately set egg coated zucchini into bread crumb mixture & turn until coated on all sides.  Put coated zucchini into hot oil & repeat process with remaining zucchinis quickly to ensure even cooking time.  Cook 4 to 5 minutes per side, or until coating is brown & crispy & zucchini is heated through.
Cover zucchinis with marinara sauce & sprinkle tops with Mozzarella.  Cover & cook until cheese is melted & marinara is warmed through.  Serve immediately & enjoy.  Makes about 4 servings.
The rich tomato flavor combined with the zucchini is amazing.  The bottoms are crispy & the whole thing is scrumptious.  Goes great with fettuccine alfredo.

1 comment:

  1. Jess, you should try this zucchini recipe! It's awesome!

    Stuffed Zucchini

    2 med- lrg zucchinis
    4 slices of bacon, cooked till crispy 
    1 garlic clove
    2 tbsp sour cream
    1 tsp fresh thyme (opt)
    salt and pepper to taste
    4-6 leaves fresh basil, julienned 
    Parmesan cheese

    Preheat oven to 400 degrees. Slice zucchini lin half ength-wise. Scrape the insides of the zucchini, leaving about 1/4 inch shell all the way around. Chop the zucchini you scraped out into small pieces, place in bowl. Chop bacon, garlic, thyme. stir into zucchini, add sour cream, salt and pepper, and basil. Add mixture into zucchini shells. Top with grated Parmesan. Bake 20 minutes, then turn on broiler until top is golden.