Description
Lightened-up take on a classic Italian appetizer. Layers of fried zucchini, mozzarella, and tangy tomato sauce.
Ingredients
Units
Scale
- 8 small green zucchini
- 1 oz (28 g) smoked bufala mozzarella
- 2 oz (57 g) grated parmigiana cheese
- 2 oz (57 g) tomato sauce
- 1 bunch basil
- 1 oz (28 g) extra virgin olive oil
- Salt and pepper
- 2 eggs
- 2 oz (57 g) flour
- 1 oz (28 g) milk
- Bland oil for frying
Instructions
- Wash the zucchini, slice it sideways, salt it, and let it sit for 3 to 4 hours to drain.
- Combine eggs and flour, mix, and add milk. Ensure the batter is not too liquid.
- Dry the zucchini and dip it in the batter.
- In a sauté pan, add enough oil to cover the bottom.
- When hot, fry the zucchini until golden brown.
- Lay the zucchini on a kitchen towel to dry off excess oil.
- In a serving terrine, add a little tomato oil and layer the zucchini to cover the bottom. Add tomato, chopped mozzarella, parmesan, and oil. Repeat with another layer.
- Bake for 20 minutes at 375°F (190°C). Serve hot.
Notes
- For crispier zucchini, use a paper towel to thoroughly blot excess moisture after salting and before battering.
- If fresh basil isn’t available, 1 teaspoon of dried basil can be substituted, but add it at the end of cooking.
- To make ahead, prepare the layered zucchini parmigiana up to the baking step and refrigerate until ready to bake. Add 5-10 minutes to the baking time.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 50