Zucchini Parmesan

Name: Zucchini Parmesan
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges eggs; 1 teaspoons fennel seeds, chopped; 177 milliliters all-purpose flour; 118 milliliters chopped fresh basil; 170 grams fresh mozzarella, sliced into 12 pieces; 59 milliliters chopped fresh parsley; 1 clove garlic, grated; 2 cloves garlic, thinly sliced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 79 milliliters milk; 237 milliliters olive oil, for frying; 2 Tbsps extra-virgin olive oil; 473 milliliters panko breadcrumbs; 118 milliliters grated parmesan cheese, plus more for sprinkling; 1 kgs plum tomatoes, cored and roughly chopped; 57 grams thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional); 0 teaspoons red pepper flakes; 158 milliliters ricotta cheese; 2 mediums to-large zucchini

Zucchini Parmesan might be just the main course you are searching for. One portion of this dish contains approximately 23g of protein, 28g of fat, and a total of 499 calories. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have garlic, fennel seeds, garlic, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Garlic

Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes.

Ingredients you will need

Tomato

Salt

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.

Ingredients you will need

Tomato

Basil

Water

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.

Ingredients you will need

Zucchini

Equipment you will use

Oven

Put the flour in a shallow dish.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Parmesan

Zucchini

Parsley

Garlic

Pepper

All Purpose Flour

Panko

Dip

Egg

Milk

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Olive Oil

Zucchini

Equipment you will use

Frying Pan

Drain on paper towels; season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

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.

Ingredients you will need

Tomato Sauce