Friday, July 22, 2011

:: Zucchini Parmesan ::

  Two zucchini posts in a row...what?!? Yep guys, hope you don't mind that I recently seem to be stuck on the ever abundant green veggie of the summer.... I've just been so very blessed with them & I can get tired of them  rather quickly, so I keep looking for new & exciting ways to cook with it. Since I now have tomatoes from my garden I wanted to use them too. 
  So I went on a search & found a couple different versions of this recipe which I thought would be a perfect way to use both veggies. I sorta combined two & then added my own twist as well....
  I recruited some help for this dish also. It wouldn't have been that bad to do everything myself, but Daren was here so I asked for his assistance & he willingly agreed. :) So while I was breading the zucchini he was mastering the frying pan; giving the zucchini a nice golden color & then layering it in the baking dish. I would then add the other layers while he was frying more zucchini etc.... It all went quite smoothly & we were finished in no time; which was great since it was really too hot to be cooking anyway!
  Will have to say it was worth cooking in the heat for. We both thought this tasted really yummy! I didn't fix meat of any kind, (just cooked some fresh sweet corn to serve with it) & to be honest I didn't miss meat at all. (and I do love meat!:)) Guess when it's this warm the less cooking I have to do the better! So without further ado, here's the recipe....

Zucchini Parmesan~

1/2 cup olive oil
3  zucchini, sliced 1/4" thick
1 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 - 1/2 tsp garlic powder
3 eggs
1 (16 0z) can pasta sauce*
1-2 tomatoes, depending on the size, sliced
1 cup mozzarella cheese
1/2 cup fresh grated parmesan cheese
fresh basil

Slice the zucchini, & set aside. In a shallow bowl combine bread crumbs, salt, pepper, basil, oregano & garlic powder. In a separate bowl beat the eggs. Dip the zucchini in the bread crumbs, eggs & then bread crumbs again. Preheat olive oil in skillet & then fry zucchini slices until golden brown on both sides. In a baking dish spread 1/2 of the pasta sauce. Cover with a layer of zucchini. Layer tomato over zucchini. Follow with fresh grated parmesan, chopped fresh basil & mozzarella. Top with more pasta sauce. Continue layers finishing with cheese. Bake uncovered @ 350* for 25- 30 minutes or until hot & bubbly.

* I just used my canned spaghetti sauce

mm mm gooood! :)


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