Zucchini Parmesan

Ok, so this one's a bit of work but man oh man, is it ever worth it! Trust me, you'll want to forego your other meals and eat only this from now on. Maybe that's a bit much, but honestly, it's good. Amazing, actually. So here we go! {Oh and sorry I've been so bad about posting recipes...life suddenly got hectic but I'm going to try and be better.}

Monster Zucchini Parmesan
from HouseboatEats.com


1 giant zucchini
4 whole cloves garlic, peeled
2 eggs, beaten
1½ cups flour, seperated
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon sea salt
fresh ground black pepper, to taste
1½ cup bread crumbs, preferably homemade**
olive oil, for frying2 Tbsp fresh basil, diced {or 1.5 Tbsp dried basil}
¾ cup Parmesan cheese
1 cup mozzarella cheese
1½ to 2 cups tomato sauce


**{process 5 or 6 slices of bread in a food processor until you have crumbs that are small but not too fine. Spread on a baking sheet and bake at 250 for 10-15 minutes.}**

Wash zucchini, remove ends and slice evenly into ½ inch thick coins. Beat eggs in a wide shallow bowl. Place 1 cup of flour in a different shallow bowl. In a separate shallow bowl (like a pie tin), combine ½ cup flour, garlic powders, paprika, basil, oregano, salt, black pepper, and bread crumbs, stirring to mix ingredients well. Dip sliced zucchini into flour, then beaten egg, and then into the bread crumb mixture.

Peel garlic. Pour olive oil into a non-stick skillet (form a thick layer, about ¼ inch) and heat on medium high, adding whole garlic cloves. As the garlic cloves become golden, crush them into the oil using the tines of a fork, but before they brown, chop them and set them aside.

Preheat oven to 350˚F.

Place a few zucchini slices at a time into the hot oil (don’t overload the pan). Turn zucchini over as they become golden brown, about 2 or 3 minutes per side depending on the heat of your oil. If the zucchini are sputtering and popping when you put them into the oil, turn your heat down. When the zucchini slices are golden, remove to a paper towel to drain. Sprinkle lightly to taste with salt and pepper if desired. You may need to dump out the oil and clean the pan if it gets too dirty with burnt breading.

Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella. Add some chopped basil and reserved sautéed garlic, then finish with a (light) layer of tomato sauce. Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with buttered bread crumbs, if desired, or just leave some basil and mozzarella on the top.

Place in oven at 350°F for 25 minutes or until bubbly. Cool several minutes before serving.