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.

whatisforteatonight