Saturday, August 24, 2013

Zucchini Parmesan...use those baseball bat sized zucchinis!

So if you are like us, you always find a zucchini that has cleverly hidden from view until BAM, it's HUGE!
What to do...compost? feed it to chickens? pigs?
Hey why not people...

Garden Sauce:
2 Tbsp Olive Oil
1 clove garlic (we grew our own this year and it's great!!) chopped.
Saute in large saucepan until soft
12 garden ripe tomatoes, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
2-3 green peppers, sliced
Salt/Pepper to taste

Add the above to the garlic/oil. Simmer for about 1 hour.
Add a handful of chopped basil, a few leaves of oregano (all from the garden if possible)
1 cup red wine

Simmer while preparing the Zucchini

Fried Zucchini
Baseball Bat Zucchini
Olive oil
Parmesan
Mozzarella
Garden Sauce from above
2 eggs, a little water, whisked in medium bowl (I used a little almond milk-it was fine!)

Slice your Baseball Bat, I mean Zucchini in 1/4" slices.
On a plate mix  a handful of flour and 1 C breadcrumbs

Heat a large fry pan and add some olive oil to coat the bottom.

Dip the Zucchini slice into the egg wash then toss in the flour/breadcrumbs then into the fry pan. Cook until the oil is creeping over the top edge of the zucchini slice and flip!

Grease a baking pan lightly with PAM or drizzle with olive oil.
Lay down the fried zucchini slices, add some garden sauce, a sprinkle of Parmesan, then repeat until you run out of fried zucchini. Cover with a sprinkle of Mozzarella.

Bake about 30 minutes at 300 F.

ENJOY!
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