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Zucchini Parmesan Recipe

   
 

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     Zucchini Parmesan

Category   Entrees - Maindishes
Sub Category   None
Servings   6 servings
Preptime   1 hr 45 min

Ingredients
2 medium-to-large zucchini
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
Kosher salt and freshly ground pepper
 
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced into 12 pieces
2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping
2/3 cup ricotta cheese
1 -2 cups Marinara Sauce

Instructions
Preheat the oven to 400 degrees F. 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 panko 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
7/31/2017





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