Wednesday, May 2, 2012

Zucchini Parmigiana

Zucchini Parmigiana
I love all things cheese and tomato sauce... Parmigiana doesn't need to be meat here is a vegetarian version of an old southern Italian favourite.

  • Slice 3 or 4 large zucchini's into pieces about a 1/4 inch thick... flour, egg and breadcrumb them with an Italian inspired breadcrumb.
  • When coated fry them in about 1/4 inch of clean hot olive oil in a heavy based pan being careful not to burn or let them start to smoke because they will take on a burnt flavour... just a nice golden brown. Change the oil when necessary. 
  • Layer a lasagne pan starting with a small amount of sauce, breaded zucchini, mozzarella and repeat ending with a layer of cheese and add some extra Parmesan cheese to the top layer... cover with cling wrap and refrigerate for a few hours to marry the flavours.
  • Zucchini Parma
  • Bake for about 35 minutes in a moderate 180 oven to heat through and brown the top for serving.

1 comment:

  1. Now that looks and sounds fantastic will have to try it
    thanks for sharing


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