ZUCCHINI PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- 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 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.
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Love is Fot
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a simpler zucchini recipe next time.
Wilfredo Rivera
[email protected]I had a hard time finding zucchini that was the right size for this recipe. I ended up having to cut them into smaller pieces.
gacha_galaxy_2
[email protected]The zucchini Parmesan was too greasy for me. I think I'll try baking it instead of frying it next time.
Md Mistkim
[email protected]The zucchini Parmesan was a bit bland for my taste. I think I'll add some extra spices next time.
Landon Cichanowicz
[email protected]I would definitely recommend this recipe to others. It's a great way to enjoy zucchini.
Jutt log
[email protected]This is a healthy and delicious dish. I feel good about serving it to my family.
Kamalha Rabson
[email protected]This dish is a great way to use up leftover zucchini. I always have zucchini left over from my garden and this is a great way to use it up.
Prince Jihad
[email protected]I love how versatile this recipe is. You can use different types of cheese, or add in other vegetables like spinach or mushrooms.
Md Alamgir Mia
[email protected]This recipe is so easy to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
md yasin khan khan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
schozen dupree
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the zucchini Parmesan. They thought it was a treat!
dance music
[email protected]I made this recipe for dinner last night and my family loved it! The zucchini was crispy and flavorful, and the cheese was melted and gooey. Will definitely be making this again.
dhe miracle
[email protected]This zucchini parmesan recipe is a hit! It's so easy to make and always comes out delicious. I love that I can use up my garden zucchini in this dish.