Monday, July 23, 2012

Zucchini Parmesan

Many people requested this recipe after I posted a picture... but I didn't use one. This is a dish that I just make, but I will try to share with you best I can. Enjoy!


  • 3 medium zucchini
  • Kosher salt
  • Fresh ground pepper
  • Olive oil
  • Parmesan cheese
  • 2 Eggs
  • Breadcrumbs (I used homemade croutons that I ground up in a food processor)
  • Pizza cheese or mozzarella cheese
  • your favorite sauce (I think Mamma DiSalvo's is such gem and really makes the dish!)
  • Spaghetti
  • Pesto (I made homemade pesto. recipe below)


  1. Slice the zucchini in rounds.
  2. Take half of the zucchini and put it on pizza stone or baking tray. Spritz with olive oil, and sprinkle with salt and pepper and parmesan cheese.
  3. Broil for appox 15 min until cheese starts to just brown.
  4. Meanwhile take the 2 eggs and crack and whip in a bowl. Put breadcrumbs in another bowl and mix in a handful or parmesan cheese.
  5. Coat skillet with 1/2 to 1 inch olive oil and heat. 
  6. Dip zucchini rounds in egg and then breadcrumb mixture and then fry for 30 seconds to a min each side until crumbs on the outside are browned. As you remove rounds from the skillet, put zucchini rounds on a paper towel.
  7. Put a thin layer of sauce on the bottom of a 13 x 9 pan. Line the pan with a layer of zucchini rounds. (I alternated the broiled and fried zucchini rounds)
  8. Spread another layer of sauce and sprinkle with pizza cheese and parmesan and then spindle some fresh torn basil. 
  9. Repeat layers until all zucchini is used.
  10. Bake at 350 covered (with foil) for 20 min and then uncover and bake for 10 min or until all the cheese is melted.
  11. Serve with spaghetti with pesto

Pesto Recipe

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated parmesan cheese
Put all ingredients in a food processor or blender and pulse until smooth.

No comments:

Post a Comment