Zucchini Parmesan

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I had more zucchini left over after making my heavenly Chocolate Zucchini Cake so I decided to “Primal-ize” another dish I had seen in the Food Network Magazine. I had never thought of making Zucchini Parmesan but it was a delicious seasonal alternative to Eggplant Parm, which is one of my favorites. And actually it was the perfect opportunity for me to test arrow root powder as a flour alternative in the traditional dredging process, and best of all, it was a success! The zucchini had a nice golden brown crispy exterior while it remained tender and flavorful in the center. This is a perfect way to use up zucchini before it goes bad, especially if you’re growing it in your garden and have a lot on hand. This is a meal that could be easily frozen for later convenience.

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Zucchini Parmesan (Difficulty-Intermediate; Serves 4-6)

  • One recipe Amy’s Traditional Tomato Sauce
  • 2-3 organic zucchini
  • 1/2 c. arrow root powder
  • 2 organic free-range eggs
  • 1/4 c. milk (whichever variety you prefer)
  • 2 c. almond meal
  • salt and pepper to taste
  • 3/4 c. extra virgin olive oil
  • 2 oz. prosciutto (optional)
  • 1/2 c. pecorino cheese, grated
  • 8 oz. fresh mozzarella cheese, sliced

Make the Zucchini: Preheat the oven to 400° F. Trim the zucchini and halve crosswise, then slice lengthwise, about 1/4 inch thick. Put the arrow root powder in a small bowl and season with salt and pepper. Whisk the eggs and milk in another bowl. Place the almond meal in a third shallow dish. Working in batches, dredge the zucchini in the arrow root and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the almond meal, pressing to help it stick. Set aside.IMAG0896

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. Drain on paper towels; season with salt.

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Assemble: In a medium skillet, cook prosciutto until slightly crispy, 2-3 minutes per side. Add a thin layer of tomato sauce to a baking dish (I used a pie dish) and lay enough zucchini strips to cover the bottom. Top with another layer of the tomato sauce,  crispy prosciutto, mozzarella and a sprinkle of grated pecorino cheese. Repeat the layering (zucchini, sauce, prosciutto, mozzarella, pecorino). Top with a little more sauce, the remaining mozzarella and pecorino cheeses. Bake until heated through and bubbling, about 15-20 minutes. Let cool before serving.

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