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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