Zucchini Parmesan
This is a play on the classic eggplant parmesan. Obviously, you can make this with eggplant, but I much prefer the taste and texture of zucchini in this recipe!
Yield: All recipes serve 2 people
Chef Notes: Low moisture mozzarella will soften and brown better than fresh mozzarella. The only difference is that the low moisture mozzarella is pressed to express any excess whey.
Sliding the tomato sauce & melted cheese onto the crispy zucchini just before serving will maintain the crispy texture of the zucchini.
Components
Tomato Sauce
Sliced Zucchini
Flour Dredge
Egg
Panko & Parmesan Crumb
Mozzarella
Mise
Make Tomato Sauce: Begin with knife work:
Dice 2 lbs of tomatoes (or open can)
Dice 1 Onion
Mince 3-4 cloves of garlic.
In a saucepan, sauté (VIDEO) the onion until translucent and lightly charred. Add the garlic cloves and cook until aromatic. Add the tomatoes, basil sprigs and a large pinch of salt. Gently simmer for 20 minutes while you prepare the zucchini. Once finished, remove the basil sprig and adjust the sauce with salt and pepper to taste.
Slice the Zucchini: Slice the zucchini length wise into 1/2". Place them in a single layer on a sheet tray and season both cut sides with salt. Allow the zucchini to sit for 5-10 minutes.
Make a Dredging Station: Using 3 plates, pie plates or sheet trays, create a dredging station.
Add 1 C AP Flour, 1 t Salt and a large pinch of black pepper to dish #1
Scramble 3 eggs and place into dish #2
Combine 1 C Panko and ¼ C Grated Parmesan to dish #3.
Prepare the Herbs: Mince the 4 sprigs of Italian parsley and reserve for garnish.
Finish
Bake the Sauce & Cheese: Heat an oven to 450°F. Place the tomato sauce into a sheet tray or an oven proof skillet. Top with shredded mozzarella and bake until the cheese is melted and browned. Use the broiler for extra crispy cheese
Pan Fry the Zucchini: Heat ½ C Neutral oil in deep skillet until it reaches 350°F. Meanwhile, dredge the zucchini slices.
Place zucchini in the flour mixture to start, making sure the entire piece is coated.
Dip zucchini in the egg mixture.
Place zucchini in the panko/parmesan mixture, pressing the zucchini into the panko.
Pan fry each zucchini slice until golden brown, carefully flipping halfway through to promote even coloring. Place the fried zucchini on a paper towel lined plate.
Place zucchini slices onto the center of a plate. Slide the melted cheese and tomato sauce mixture onto the crispy zucchini just before serving.
Top with minced parsley and extra basil leaves.