Casseroles · Dinner Favorites · Vegetables / Side Dishes

Zucchini Parmesan

Last night, sometime between my dinner of leftover Zucchini Parmesan, updating myself of the latest happenings on TMZ, and browsing Pinterest pages, I realized that the house had become unusually………quiet.

Very quiet.

Strange……. especially since the television was still blaring Spongebob Squarepants (you know, high quality programming at its finest).

I turned around to investigate…. and found this:

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My newly minted 9th grader – satiated after his dinner of Tandoori Chicken and Strawberry Crunch Cake – out cold.

I almost felt bad making noise by cleaning up the kitchen.

Almost.

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One Year Ago: The Chocolate Cake that started it all….

Zucchini Parmesan – adapted from Food Network

4 medium-to-large zucchini
3/4 cup all-purpose flour
3 large eggs
1/3 cup milk
1 cup seasoned Italian breadcrumbs
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh parsley
1 clove garlic, grated
Freshly ground pepper
1 cup olive oil, for frying
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
1 large jar marinara sauce
Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 4 strips. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the breadcrumbs, panko, parmesan, parsley, garlic, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside on a wire rack.Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels.Spread a thin layer of marinara sauce on the bottom of a 9 x 13 baking dish. Lay 6 pieces fried zucchini a few inches apart on top of the sauce. Spread a thin layer of ricotta on top of each zucchini slice. Top each with a few tablespoons of the tomato sauce. Repeat the layering (zucchini, ricotta, sauce) then top with the remaining zucchini. Top with a little more sauce, sprinkle with mozzarella. Bake until heated through, about 15 minutes. Serve with the remaining sauce.
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