Zucchini Parmesan

When summer comes around you cannot walk ten feet without seeing a zucchini.  Also, there is no shortage of the veggies all year round either so this dish lasts the year.  Regardless of theme of year,   the trick is what to do with a somewhat bland vegetable.  There are so many ways to prepare zucchini from Crudités, Fried Courgette (Zucchini) with Thatziki, or Zucchini, Feta & Red Onion Pancakes.

Of course you can simply slice them, brush them with olive oil and sprinkle some Chimichurri Rub on then grill and serve.  But if you really want to flavor them and create a cheesy, spicy baked parmesan that bubbles over when served, give this easy to do recipe a try.  It is a favorite side-dish for larger parties as it can be made well in advance.

Serves 6

Ingredient

• 2 large zucchinis, sliced 1/8 inch lengthwise
• 2 cups of marinara sauce, I either use Rao’s from the supermarket and spice it up or make LPB Red Sauce
• 1 teaspoon of red pepper flakes
• Fresh mozzerlla cheese, sliced thinly
• 1/3 cup freshly ground parmesan cheese
• 2 tablespoons fresh basil, chopped and divided
• 1 teaspoon fresh dill, chopped and divided
• 3 extra large eggs
• 1 cup Tabasco sauce
• 1 cup self rising flour
• 1/4 cup Chimichurri Rub
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

Making It

• Turn the oven to 400 degrees
• Fill a deep sauté pan with two inches of peanut or canola oil, put in a candy thermometer and bring to 360 degrees.  In one bowl mix the eggs and Tabasco sauce.  In another bowl mix the rub with the flour.  Dip the zucchini in the egg mix then dredge in the flour and fry for three minutes on each side.  Put on paper bag to absorb as much of the grease as possible
• Take a sauce pan and drizzle the olive oil to coat the bottom, put over a medium flame and add the red pepper flakes and cook for 5 minutes, do not allow the pepper flakes to burn.  Add the Rao’s marinara and cook for ten more minutes
• Take a baking dish and spoon in the of the sauce to cover the bottom, then add one layer or the zucchini, then a layer the thinly sliced mozzarella cheese, half the basil (this is only done once–no other layers) top enough sauce to cover, but not too much.  Do so again and again with the top being cheese.  Sprinkle the parmesan on top of the mozzarella, as well as a pinch of red pepper flakes.  Bake on the middle rack for 30-40 minutes.  Remove from oven and dust with the dill and remaining basil.  Let rest for ten minutes and serve