Real Recipes From Real Home Cooks ®
Zucchini Parmesan
"This zucchini parmesan follows the same simple method as the No Breading, No Frying, No Fussing Eggplant Parmesan recipe from last summer I've included my favorite simple red pepper-tomato sauce recipe below, but feel free to use your own favorite sauce. If you use this one, make the sauce before you get going on the gratin — you can prep everything for the gratin as the sauce simmers away...."
INGREDIENTS
•
2 lbs. zucchini, ends trimmed, sliced into rounds 1/4-inch thick
•
kosher salt and pepper to taste
•
4 tablespoons extra-virgin olive oil, divided
•
1 cup fresh breadcrumbs
•
1/3 cup freshly grated Parmigiano-Reggiano for the topping, plus about 3/4 cup more for layering
•
red pepper tomato sauce (recipe below, or whatever tomato sauce you love)for the red pepper-tomato sauce:
•
2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
•
2 beefsteak tomatoes, diced to yield about 2 cups
•
kosher salt and pepper to taste
•
1/4 cup loosely packed fresh basil leaves
•
2 tablespoons butter, room temperature
•
2 tablespoons olive oil
►
ADVERTISEMENT