Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Zucchini Romano/Parmigiana

#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio -

Zucchini Romano/Parmigiana
by James Belardo

We love eggplant but we also love zucchini… Here we take our tried and true method of making Eggplant Romano/Parmigiana and use zucchini instead. It’s a delightful variation that’s equally as delicious as it’s predecessor and divine inspiration.

Ingredients
8 medium sized zucchini (or 2 large, if you can find or grow them)
1-2 eggs, beaten
Sugo di Pomodoro – Tomato Sauce – (try our homemade version)
Pecorino Romano (or Parmesan Cheese) – grated
Fior d’Latte or Mozzarella Cheese
Italian-style seasoned breadcrumbs and a sprig or two of Parsley
Avocado or Grape-seed oil
Olive Oil 

Tomato Sauce
While the Sugo di Pomodoro – Tomato Sauce is cooking… prepare the eggplant

Zucchini
1. Slice the zucchini about 1/4 inch thick and soak in water and salt. Remove from water and rinse excess salt, let drain.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - 1/4 inch slices

2. *Beat the 2 eggs, brush the beaten egg onto one side of a slice of zucchini, place egg side down in the seasoned breadcrumbs.

3. *Brush the beaten egg onto the top side of a slice of zucchini, sprinkle breadcrumbs covering top. Both sides of zucchini slices are coated with breadcrumbs.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - brush w/egg mixtures #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - coat w/breadcrumbs

4. Preheat 4 tbsp avocado oil (+ 1 tbsp olive oil) and fry slices until brown on both sides, set aside.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - fry and set aside

* a quicker method is to forgo the breading of the zucchini before frying, breadcrumbs can be added during the assembly process

 

Directions
1. in a deep baking pan (pyrex will do), add 1 ladle of sauce to coat the bottom.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - coat bottom of pan w/sauce

2. Place fried zucchini making a layer.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - layer 1

3. ** Add a dollop of sauce to each slice of zucchini , then some stated cheese (Romano or Parmesan) and finally some mozzarella.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - sauce 1 #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - mozzarella 1 #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - Romano or Parmigiana  1

4. repeat step 3 until you have filled the pan.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - layer  2 #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - sauce  2 #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - mozzarella 2 #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - Romano or Parmigiana 2

5. Pat down and add the final layer of sauce, mozzarella and Pecorino Romano cheese. Bake at 330F for 30-45 minutes or until mozzarella melts and develops a slightly brown crust, remove and let sit for 10-15 minutes before serving.
#Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - pat down #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - last mozzarella and grated cheese #Zucchini #Parmigiana #Romano #Homemade #CucinaDelloZio - last mozzarella and grated cheese

** if the zucchini slices are not breaded, you can sprinkle breadcrumbs on the slices as you layer them, before the dollop of sauce.

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor • 

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Written by Zio James

December 19, 2016 at 4:35 PM

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