Zucchini parmesan for people who don’t like eggplant. Or, I guess, anyone who likes zucchini, crispy breaded things, sauce and melty cheese. Served with carbz and semi-optional wineeeeeee.
I’m currently typing this from the room at the B&B we’re staying at in Saint John, New Brunswick for our friend’s wedding. We made a road trip out of the wedding by taking our time, stopping to hike in different places and explore cities and it’s been wonderful. Yesterday we finally arrived in Saint John after spending the morning hiking in Fredericton. Guys, lemme tell ya, the trails we have at home have NOTHING on the trails out East. I’m in love.
We spent the afternoon eating the most buttery lobster rolls, people watching on the Bay of Fundy and walking around this cute city. The evening was spent eating food and having drinks with the wedding party and laughing until our faces couldn’t take it anymore, crashing in to bed and asleep by 2am.
This morning I’m taking some much needed introvert time to work, walk somewhere for some food and do some yoga before more wedding festivities take place. It will be exhausting and wonderful and I won’t be anywhere near ready to go home on Monday.
For those of you not travelling, I have zucchini parmesan. Lightly breaded, pan fried or baked, served up with some quick marinara, plenty of cheese, freshly cooked pasta and wineeeeee. Or no wine if that’s not your thing.
- 2 medium zucchini
- 1 cup Italian seasoned bread crumbs
- ½ cup flour
- 1 large egg, whisked
- 2 TBSP olive oil
- marinara sauce
- 6oz shredded mozzarella
- pasta and extra marinara, to serve
- Cut the ends of each zucchini off and discard. Cut eat zucchini in half width wise then slice each piece length wise in to thin strips, discarding the 2 outside pieces on each zucchini half.
- Lightly salt the zucchini strips and place in a colander to drain excess moisture for 20 minutes. Pat dry.
- Place bread crumbs in a medium bowl, flour in another bowl and whisked egg in another. Line 1-2 cookie sheets with aluminum foil or parchment paper and set aside.
- Dip a strip of zucchini in the flour, turning to coat on each side and shake off excess flour. Next, dip it in the egg, turning to completely coat the piece and shake off excess egg. Finish with dipping the zucchini in the bread crumbs, turning to coat on each side and shaking off excess. Place on lined cookie sheet and repeat with remaining zucchini strips then drizzle each piece evenly with the olive oil.
- When ready for the oven, place on the center rack of the oven for 10-12 minutes, flipping once in the middle of cooking, until golden and crispy.
- Remove from oven and top each piece with some marinara and shredded mozzarella (to your liking) then place back in the oven for 5-10 minutes or until cheese has melted.
- Serve warm with pasta + extra marinara sauce.