This zucchini parmesan is a slight twist on my grandma’s classic eggplant parm and is the perfect meal for those of us missing Sunday family dinners.
With everything going on in the world right now, I’m definitely missing my family more than usual. Not only because I can’t see them. But because all the stress and anxiety about current events makes me long for their comfort and distraction even more. For me, food and cooking has helped to alleviate that pain slightly. Whether its trading recipes and tips with my dad or sharing with breakdowns of meals with my grandma, cooking continues to be something that brings us together, even when we can’t actually be together. And this zucchini parmesan was a meal that did just that for me. It brought me right back to all those Sunday dinners and family holidays. Dinners with over-full trays of lasagna and rich tomato sauce dishes, glasses upon glasses of wine, and unlimited hugs and laughter.
UPDATING A CLASSIC
In my dad’s family, eggplant parmesan has always been a special dish. My grandma’s version is stuff of family lore. And my aunt Camille continues to make an awesome one. I have another recipe here for a baked version of eggplant parmesan that we learned in Italy. But this zucchini parmesan recipe is closer to the traditional way my grandma always made her eggplant parm. Slices of eggplant are dredged and fried, layered with tomato sauce and mozzarella and baked.
So you may be wondering why I choose to make this substitution – zucchini – to such an iconic family dish. The answer is actually quite simple: I couldn’t find eggplant in the grocery store. So traditional eggplant parmesan has become zucchini parmesan – I look at it as my own spin on this classic dish – and I might like this version even better.
This zucchini parmesan, while slightly time consuming (but we should all have time on our hands) is actually pretty simple. I made my own tomato sauce with some of those pantry staples we’re all using up right now (plus, my favorite, anchovies, leftover from my smoky white bean tapas). But a pre-made jarred tomato sauce is fine too. All the work of this recipe really comes in breading and frying the zucchini slices. It can take a while if you’re working with one pan, but with two it goes quick. After that, just layer your fried eggplant slices with sauce and cheese and bake. If you’re anything like me you’ll be transported right back to those Sunday family dinners we’re all missing right now.
Sunday Dinner Zucchini Parmesan
Ingredients
- 1 large or 2 small zucchinis
- 1 egg
- 1 cup breadcrumbs, preferably Italian seasoned
- 1/4 tsp cayenne pepper
- 12 oz mozarella, shredded or thinly sliced
- 24 oz tomato sauce, store bought or homemade (recipe follows)
- vegetable oil, for frying
- salt and pepper
- fresh parsely, for garnish
- parmesan cheese, for garnish
Instructions
- Preheat oven to 375. Thinly slice your zucchini lengthwise into ¼ inch thick slices. Season generously with salt and press slices between two paper towels, allowing them to sit 10 minutes to absorb excess moisture.
- Heat your pan over medium heat with a generous amount or olive or canola oil. Beat the egg in a large shallow dish. In another large shallow dish combine breadcrumbs, cayenne pepper, and season with salt. Dip zucchini slices in egg first, allowing excess to drip off, and then press into breadcrumbs, being sure both sides are evenly coated. Fry in batches until golden brown, about 5 minutes per side, until all zucchini is fried. You may need to add oil to the pan throughout this process.
- Time to assemble. Add a spoonful of sauce to the bottom of a 9×6 deep casserole pan. Lay down one layer of fried eggplant slices, followed by more sauce and then mozzarella, one evenly coated layer. Continue this layering process until all zucchini is used, topping with more sauce and parmesan cheese.
- Bake until top is golden and bubbly, about 45 minutes. Finish with fresh basil or parsley.
Easy + Versatile Tomato Sauce
Ingredients
- 28 oz boxed or canned crushed tomatoes
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp anchovy filets (optional)
- dried herbs for seasoning (oregano, basil, thyme)
- olive oil
- salt and pepper
- fresh parslet and/or basil
Instructions
- In the bottom of a medium pot over medium heat sauté garlic, onion, and anchovies (if using) until softened and slightly browned, 5-10 minutes. Add tomato paste and cook stirring until incorporated, 2 minutes. Season with salt, pepper, and dried herbs.
- Add crushed tomatoes and turn heat down to low. Simmer, covered on low, for at least one hour. You can simmer longer for a deeper flavor, just keep the heat very low and add water if needed to avoid scorching the bottom of the pan. Add the fresh herbs at the very end, just before using or serving.
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