For the Sauce 2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon fennel seeds, chopped
1/4 t 1/2 teaspoon red pepper flakes
3 pounds plum tomatoes, cored and roughly chopped
1/2 cup chopped fresh basil
For the Zucchini 2 medium to large zucchini
2/3 cup ricotta cheese
3/4 cup all purpose flour
2 large eggs
1/3 cup milk
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh parsley
1 clove garlic, grated
2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced into 12 pieces
Instructions
Make the sauce- Heat the olive oil in a large skillet over medium-
high heat. Add the garlic, fennel seeds and red pepper flakes and
cook, stirring, until the garlic is lightly golden, about 1 minute. Add
the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until
the tomatoes begin to sizzle, about 5 minutes. Add half of the basil
and 1/2 cup water and bring to a boil. Reduce the heat to medium
low and simmer, stirring occasionally and smashing the tomatoes
with the back of a spoon, 25 minutes. Stir in the remaining basil
and season with salt.
Prepare the zucchini- Preheat the oven to 400. Trim the zucchini
and halve crosswise, then slice lengthwise into 18 strips, about 1/4
inch thick. Put the flour in a shallow dish. Whisk the eggs and milk
in another dish. In a third dish, combine the panko, parmesan,
parsley, garlic, 1/2 teaspoon salt, 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 pakno mixture, pressing to help it stick. Set aside.
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;
season with salt.
Lay 6 pieces fried zucchini a few inches apart in a 9 by 13 inch
baking dish. Top each with a few tablespoons of the tomato sauce,
a slice of mozzarella and a piece of prosciutto. Repeat the layering
(zucchini, sauce, mozzarella, prosciutto), then top with the
remaining zucchini. Top with a little more sauce, sprinkle with
parmesan and dollop with the ricotta. Bake until heated through,
about 15 minutes. Top the stacks with more prosciutto. Serve with
the remaining sauce.
Originally Submitted
7/17/2013
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