I’ll keep Brian away from the “share”table at our next CSA pickup. He loaded up on zucchini and squash like it was our only source of sustenance for the next month. We’ve made a pasta dinner (+ lunchovers), blanched and frozen three bags, given some away, made a Zucchini Parmigiana and I still have two or three left!
The Zucchini Parmigiana is probably my favorite way so far to use up the abundant crop. Brian grew up with this dish his favorite home-cooked meal. I heard about it for ages and finally got to try it at his mom’s house early in our marriage. Brian requests this dish every time we visit his family. She learned the recipe from an Italian friend. I’ve never written it down so making Zucchini Parmigiana usually requires a phone call to my mother-in-law for a refresher. Of course (probably to her chagrin) we modify it somewhat.
Here’s our take on Emily’s Zucchini Parmigiana:
Slice several zucchinis and dip into an egg/milk mixture, then dredge in breadcrumbs and flour seasoned with your favorite Italian seasonings. We had dried basil and oregano on hand. Fry several at a time, draining afterwards.
Meanwhile, your cooking partner makes a tomato sauce. This time I started with a sautee of carrots (purple cosmic from the Smoketown farmer’s market), onion and celery. We added in some garlic, a couple cans of diced tomatoes (we didn’t have enough fresh tomatoes) and some chopped basil and let simmer for a while.
To assemble, stack your fried zucchini, layering with sauce. Sprinkle liberally with grated parmesan and top with mozzarella. Bake at 375 with aluminum foil for about half an hour and without the foil another 15 minuts or so until the cheese bubbles and begins to brown.
This makes great leftovers too.