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Monday, June 27, 2011

Zucchini Parmesan

OK so not really parmesan, but this is our take on eggplant parmesan.  I like eggplant just not the texture once it is baked in the oven, seems like it gets cooked too much and is soft, I don't like soft veggies, prefer my eggplant to still have *some* form to it.  So we make Zucchini Parmesan. 

Here is a picture of our supper, mostly from the garden, well the zucchini, cucumbers and green beans were.

To make the zucchini I took a fresh zucchini and sliced it in about 3/4 to 1 inch thick slices.  Here is where Jackson took over, while I made the green bean dish.  He mixed up a bread crumb type of mixture, started with crushed gluten free crackers, I think he used a vegetable flavor cracker but not 100% sure, then he added dried basil, oregano, S&P.  The cracker crumb mixture went on a plate and in a bowl he beat three eggs.  Dipped the zucchini slices into the egg and then into the cracker crumbs.  He added those to a preheated pan on the stove with just a bit of olive oil in the pan.  Just pan fried them a bit until crispy on both sides, only take a couple of minutes per side. 
Jackson then arranged those in an over safe dish.  Next step is to top them with your favorite spaghetti sauce, either home made or store bought. 

Top with a little bit of mozz. cheese and bake at 350 until the cheese is melted and a little brown on top.  Delicious and I love the flavor of the zucchini. 

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