Zucchini Parmesan

Recipe from Gimme Some Oven!

So… it’s not exactly health food.  It’s more like melty cheese with a side of zucchini.  I’m not complaining, though!

You’ll need:

2-3 zucchini, ends trimmed, sliced into ~1/3 inch slices
salt and black pepper
1 cup unbleached, all purpose flour
vegetable or canola oil
2/3 cup of your favorite tomato sauce
1 large block or ball of fresh mozzarella (~4.5 oz.)
1 cup Parmesan cheese, grated (~3 oz.)
handful of basil leaves, torn or chopped

Start by preheating your oven to 350 degrees Fahrenheit.  Sprinkle the slices of zucchini with some salt and pepper.

In a bowl, dredge the zucchini in the flour, tapping the slices lightly against the side of the bowl to remove excess flour.  Heat about 1/4 inch of oil in a large skillet over high heat.  Once the oil is heated, place the zucchini slices in the skillet in a single layer.  Turn the heat to medium-high, and cook for approximately 1.5 minutes on each side.  Remove to a plate lined with paper towels to cool.  Repeat in batches until all zucchini is cooked, adding more oil as needed.

In an oven-proof skillet or baking dish, arrange as many zucchini slices as you can in a single layer.  Top each slide with a bit of spaghetti sauce, a slice of mozzarella cheese, and a sprinkling of parmesan cheese.

Bake for 25-30 minutes or until the cheese is melted and has begun to turn a golden brown color.  I turned on the broiler for a few minutes at the end.  

All of the cheese that was previously on top of the zucchini slices melts and morphs into one giant, gooey, mass of cheese.  It’s delish.

Remove from the oven and garnish with the basil.  Serve immediately.  

This was a cheesy mess, in the absolute best way possible.  Definitely comfort food!


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