Monday, July 26, 2010

Zucchini Parmesan

More Zucchini! And More and More and More! This may be one of the last zucchini recipes for a bit, except for the ratatouille in a few posts. I have so many recipes I am so far behind in posting. Attempting a different approach to posting, we shall see if it works. We love eggplant Parmesan, and had such an abundance of zucchini and summer squash that the hubs and I pondered making zucchini parm. Because Why not? After thinking up this grand idea and looking later in the week for recipes, I came upon the fact that it was not such an original idea after all. I should have known.
I sauted the escarole again, using more garlic this time and a bit of olive oil. It was disgusting. After two times I am hesitant to try it again. The hubs wants to give it a go if we get more, though I can't stomach that bitter taste again. Any suggestions would be welcome. It is a minor crime I think to dislike a vegetable that much. I mean, even brussel sprouts are bearable and even good with the right seasoning. Hopefully this is the case for escarole.
Well, I went about the task about the same as with eggplant and it was tasty, I may have even liked it better than with eggplant. Zucchini Parmesan 2 c Italian bread crumbs 2 medium sized zucchini, sliced into 1/4" discs 2 eggs 1 T water 1/2 c flour 1 t cornstarch 1-2 c spaghetti or marinara sauce 1 c mozzarella or Parmesan cheese Get 3 shallow bowls and in one place the breadcrumbs, another the egg and water, and the third the flour and cornstarch. Slice the zucchini, sprinkle with salt and let sit at least 1/2 hour. Blot dry with paper towels. Heat 1/4 inch or less of oil in a frying pan (i used our large electric to keep the heat at bay) to 3530 degrees. Preheat the oven to 350 degrees as well. Dip the zucchini into the flour, then egg, then breadcrumbs (for extra crispy dip into egg again and then bread crumbs again). Place in the frying pan. Repeat. Repeat. Flip the zucchini when browned, about 2 minutes per side. Place on paper towels when done. After all of the zucchini is fried, place into a large baking dish. Cover with sauce and then cheese, bake for 20 minutes. To get cheese crispy, broil for no longer than 1 minute, keeping a close eye on it. Bon Appetite!


  1. I'm going to make this tomorrow night. I have so much zucchini I don't know what to do with it all. Looks great! I also have many, many tomatoes. So I think I will be canning some of those later on this week. Love the blog!

  2. So about that escarole: not that I have to eat, but the problem is that we are just not used to the bitters. It's a region in our mouths that modern America just doesn't use. I say keep trying it and you will get used to it. I remember taking a sample of an herbal supplement during a demonstration at work...I think it was boswelia. It is one of the bitter herbs, and everyone's reaction to it was really strong.