This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. It’s surprisingly light, requires just a handful of ingredients to make, and there’s plenty of ways to riff and embellish. INGREDIENTS: 2 1/2 pounds medium zucchini 2 teaspoons kosher salt, divided 2 cups seasoned, fine breadcrumbs 1/2 teaspoon freshly ground black pepper 6 ounces Parmesan cheese (about 1 1/2 packed cups grated) 12 ounces low-moisture mozzarella cheese (about 3 cups shredded) 1 1/2 cups all-purpose flour 4 large eggs 1 3/4 cups olive oil, divided 3 1/4 cups marinara sauce (from a 32-ounce jar) Steps on How to Cook Zucchini Parmesan: https://www.thekitchn.com/zucchini-parmesan-recipe-23048151
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