ZUCCHINI PARMESAN
Jul 27, 2007 3:16:42 GMT -8
Post by connie on Jul 27, 2007 3:16:42 GMT -8
I'm trying this next week & will give a report.
ZUCCHINI PARMESAN
3 small or 2 larger zucchini
1 onion, very thinly sliced (I cut into 1/4s after slicing)
3-4 whole cloves garlic, peeled(I used the minced in a jar)
2 eggs, beaten
1 1/2 cups flour( I used 1cpww flour & 1cp corn meal & 1/2 pack ofcorn meal stuffing))
1/2 teaspoon each onion and garlic powder( instead of the seasons below I used the season from the stuffing)
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs(I used the other 1/2 stuffing
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil(canola)
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce(spaghetti sauce)
2-3 tablespoons buttered bread crumbs (optional)(corn meal stuffing sprayed w/ butter spray
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.
Dip sliced zucchini into beaten egg, then into flour mixture.
Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown).
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side.
Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor.
Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.
Submitted by: CM
ZUCCHINI PARMESAN
3 small or 2 larger zucchini
1 onion, very thinly sliced (I cut into 1/4s after slicing)
3-4 whole cloves garlic, peeled(I used the minced in a jar)
2 eggs, beaten
1 1/2 cups flour( I used 1cpww flour & 1cp corn meal & 1/2 pack ofcorn meal stuffing))
1/2 teaspoon each onion and garlic powder( instead of the seasons below I used the season from the stuffing)
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs(I used the other 1/2 stuffing
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil(canola)
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce(spaghetti sauce)
2-3 tablespoons buttered bread crumbs (optional)(corn meal stuffing sprayed w/ butter spray
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.
Dip sliced zucchini into beaten egg, then into flour mixture.
Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown).
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side.
Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor.
Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.
Submitted by: CM