Zucchini Parmesian
Ingredients:
2-3 zucchini, ends trimmed, sliced into 1/3″ discs
coarse salt and freshly-cracked black pepper
1 cup unbleached, all-purpose flour
vegetable or canola oil
2/3 cup of your favorite tomato sauce
1 large ball or block fresh mozzarella (about 4 1/2 ounces)
small handful of basil leaves, roughly torn
1 cup freshly-grated Parmesan (about 3 ounces)
Method:
Sprinkle slices of zucchini with a small pinch of coarse salt and freshly-cracked black pepper on each side.
Preheat the oven to 350°F.
In a large bowl, lightly dredge the zucchini slices in the flour, tapping them on the side of the bowl to shake off excess flour. Heat 1/4″ oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Transfer the zucchini to paper towels to drain. Repeat in batches until all of your zucchini it is cooked, adding more oil as necessary.
In a 13″ x 9″ baking dish (or oven-proof skillet), arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan.
Bake for 25 to 30 minutes or until the cheese has melted and begun to turn a golden color. Remove from oven, and garnish with additional torn basil. Serve immediately.
Ali’s Tip:
Feel free to add a pepperoni (or some mini-pepperonis) to these! Just layer them on top of the zucchini, underneath the marinara. And continue with the directions for cooking. They will taste like little pepperoni pizzas!