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Mikaela Ivy

Zucchini Parmesan Cooking Recipe

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

Comments

1 Comments
  • Stefany Calma
    Aug 14, 2020 16:34
    Thank you for sharing your story! Maybe, I’ll try that recipe too if I could go to the grocery haha! It’s hard to go out nowadays. May I have your time to view my story as well? Thank you so much! https://www.goodinfonet.com//goodnews/the-deep-sea
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