This recipe is pretty tastey! Nick and I have explored a lot with different zucchini recipes this summer, and this one is a keeper. We left out the capers (we don't like them), but there was still plenty of flavor. We really recommend making the homemade marinara sauce with it, we don't think it would be as tastey without it. I found the recipe on our local news website... King5news. I will add the link to our "links" page, you may have to become a member (which is free) to view the recipes. I do believe that all their recipes are by one lady who lives in the Seattle area and they seem to stay with what is in season. However, I don't think the focus of their recipes are to keep them "healthy" but at least they are with ingredients that should be in season so if you can't pull them out from your garden you should be able to get them for a good price at the grocery store.
(Serves 6-8)
3 medium local organic zucchini, cut into lengthwise slices
Salt and pepper to taste
2 eggs, beaten
1 cup fine bread crumbs (you may substitute rice bread crumbs for wheat)
Vegetable oil for frying
2 teaspoons each chopped oregano and thyme
3 cups marinara sauce (their recipe or your favorite brand)
12-14 thin slices fresh mozzarella cheese
4 ounces grated Parmigiana Reggiano
2 tablespoons capers, rinsed
1/4 cup chopped fresh basil
Dip the slices in the egg and sprinkle both sides with the bread crumbs. Sprinkle with a little salt and pepper. Fry the slices in vegetable oil over medium heat until golden. Remove from the pan and set aside.
Layer half of the sauce in the bottom of an 8x8 casserole dish. Place half of the zucchini slices in the bottom. Sprinkle with half of the oregano and thyme. Top with half of the fresh mozzarell and half of the parmigiana. Scatter the capers and chopped basil over the cheese layer. Top with the remaining zucchini, oregano, thyme, fresh mozzarella and Parmigiana. You may garnish the top with rings of red bell pepper if you like.
Bake for 20-25 minutes or until golden and bubbly. Garnish with fresh basil.
Recipe developed by Lynne Vea
3 medium local organic zucchini, cut into lengthwise slices
Salt and pepper to taste
2 eggs, beaten
1 cup fine bread crumbs (you may substitute rice bread crumbs for wheat)
Vegetable oil for frying
2 teaspoons each chopped oregano and thyme
3 cups marinara sauce (their recipe or your favorite brand)
12-14 thin slices fresh mozzarella cheese
4 ounces grated Parmigiana Reggiano
2 tablespoons capers, rinsed
1/4 cup chopped fresh basil
Dip the slices in the egg and sprinkle both sides with the bread crumbs. Sprinkle with a little salt and pepper. Fry the slices in vegetable oil over medium heat until golden. Remove from the pan and set aside.
Layer half of the sauce in the bottom of an 8x8 casserole dish. Place half of the zucchini slices in the bottom. Sprinkle with half of the oregano and thyme. Top with half of the fresh mozzarell and half of the parmigiana. Scatter the capers and chopped basil over the cheese layer. Top with the remaining zucchini, oregano, thyme, fresh mozzarella and Parmigiana. You may garnish the top with rings of red bell pepper if you like.
Bake for 20-25 minutes or until golden and bubbly. Garnish with fresh basil.
Recipe developed by Lynne Vea
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