100 Recipes - #81 Zucchini Parmesan
Thanks to radicallylocal I have two big round zucchini*. So I decided to make #81 Zucchini Parmesan. I started from this recipe, took into account some of the comments there and what else I had on hand and ended up with this:
Ingredients
2 Tbsp olive oil
4 oz. prosciutto, sliced into small bits
1 medium yellow onion, wedged
4 cloves of garlic
1 large round zucchini, peeled seeded and diced
1 Tbsp. fresh thyme
1 pint of seeded, chopped and drained fresh tomatoes+
dash of kosher salt
generous dash of cracked black pepper
jar of spaghetti sauce
2 cups of mozzarella
1/2 cup of panko crumbs
Directions
• Preheat the oven to 350F while you chop stuff up.
• Heat the olive oil in a big, oven-proof skillet and sautee the prosciutto, garlic and onion until the onion starts to soften, then toss in the zucchini, tomato, thyme, salt and pepper. Cook for about ten minutes, until the zucchini starts to soften.
• Pour in the jar of sauce, stir, then top with mozzarella and panko.
• Bake for 25 minutes, then turn the broiler on low and brown the top for 3-5 minutes.
• Let sit for ten minutes.
• Serve with garlic bread.
*Zucchini always makes me think of our wonderful Cairo guide, Dalia. Her English was excellent, but she would frequently swap vowels on words. So she pronounced zucchini "zicchuni" and Jason and I looked at each other in puzzlement, then understanding, and managed to largely hide our amusement while nodding enthusiastically.
+I've been making tomato water, so I just happened to have a bunch of this on hand and in it went.
It was delicious and all three of us had seconds. And now I have one large round zucchini in my fridge.
Ingredients
2 Tbsp olive oil
4 oz. prosciutto, sliced into small bits
1 medium yellow onion, wedged
4 cloves of garlic
1 large round zucchini, peeled seeded and diced
1 Tbsp. fresh thyme
1 pint of seeded, chopped and drained fresh tomatoes+
dash of kosher salt
generous dash of cracked black pepper
jar of spaghetti sauce
2 cups of mozzarella
1/2 cup of panko crumbs
Directions
• Preheat the oven to 350F while you chop stuff up.
• Heat the olive oil in a big, oven-proof skillet and sautee the prosciutto, garlic and onion until the onion starts to soften, then toss in the zucchini, tomato, thyme, salt and pepper. Cook for about ten minutes, until the zucchini starts to soften.
• Pour in the jar of sauce, stir, then top with mozzarella and panko.
• Bake for 25 minutes, then turn the broiler on low and brown the top for 3-5 minutes.
• Let sit for ten minutes.
• Serve with garlic bread.
*Zucchini always makes me think of our wonderful Cairo guide, Dalia. Her English was excellent, but she would frequently swap vowels on words. So she pronounced zucchini "zicchuni" and Jason and I looked at each other in puzzlement, then understanding, and managed to largely hide our amusement while nodding enthusiastically.
+I've been making tomato water, so I just happened to have a bunch of this on hand and in it went.
It was delicious and all three of us had seconds. And now I have one large round zucchini in my fridge.