Someone gave us a GIGANTIC zucchini from their garden this week. I love zucchini. My favorite way to prepare it is to sauté it in olive oil and sprinkle lemon pepper on top. Absolutely divine. However, since this zucchini was so huge, Jon and I wanted to try to make Zucchini Parmesan with it. I had never made it before, but it ended up being soooooo delicious. And yes, it was fried, which isn’t the healthiest way to eat a vegetable. But frying something at home tastes better and seems healthier than buying fried fast food. 🙂
I prepared the zucchini just as I prepare fried chicken.
Here’s how you do it:
Place three bowls on the counter. Put flour in the first bowl, beaten raw eggs (3) in the second bowl, and bread crumbs in the third bowl (for these I used the Italian Seasoned variety).
Cut the zucchini into 1/4 – 1/2 inch slices.
Dip each slice into the flour, followed by the egg, and then the bread crumbs. After coating, place on a cookie sheet.
Warm up some oil in a frying pan (about 1/4 inch deep). Make sure that the oil doesn’t get too hot. Keep it on the medium heat setting.
When the oil is warm, place the zucchini slices in the oil. Leave it on one side until it is crispy and brown (about 3 minutes, depending on the heat of your oil). Using tongs (because you obviously wouldn’t use your fingers, right?) flip the zucchini over and cook the other side.
Place the cooked zucchini on a foil-lined cookie sheet.
Cover with a spoonful of spaghetti sauce. Sprinkle mozzarella cheese on top of the sauce.
Broil the zucchini until the cheese is nice and bubbly.
We served out zucchini with angel hair pasta and a side salad.
I also left some of the zucchini plain and my husband dipped them in ranch. I didn’t try it that way, but he sure liked it! 🙂
Although we used a GIGANTIC zucchini to prepare this meal, I’m sure that this could also be done using normal-sized zucchini. Which is probably what we are going to have to resort to in the future because we don’t have gigantic zucchinis handed out to us on a regular basis. 🙂