Gothic Beauty magazine!

Gothic Beauty Magazine

Wednesday, 25 February 2015

Zucchini parm for beginners! (for you UK readers, that's a courgette)

Image originating from the guilt free food blog

First posted in 2009 on original blog

please read the entire recipe before attempting to make the recipe.

Zucchini parmesan


4 medium or 2 to 1 large zucchini, depending on size.

2 cans of your favorite spaghetti or tomato sauce- I prefer hunts thick and rich 4 cheese, yum!

parmesan cheese- at least a cup

grated mozzarella cheese for the topping

flour- a bit for dredging

oil- as much as you need, during the process

a casserole dish, whatever size is better suited to your needs.

slice the zucchini, however much your using, into thin and even discs, about 1/4 of a centimeter.( in other words, pretty darn thin.)  put the zucchini, once cut, into a strainer and sprinkle liberally with salt. sit the strainer into a sink so the zucchini liquid that will leach out of the slices can go down the drain instead of all over your counter.
 the point of the salt is to remove some of the moisture from the slices so your end product isn’t a gooey, icky mess. leave the salt on for about 30 minutes, and then run cold water over the slices until all the salt is removed. you MUST be sure that ALL the salt is removed or it will continue to leach moisture out of the slices and make your parmesan dry. 
dredge the slices in flour- to do this, put about a cup of flour onto a clean dry plate. you wont be able to fit all the slices onto the plate at one time, so do it in batches. this is NOT a wam-bam dinner. it will take you some time. but it is a guaranteed kid pleaser. make sure the slices are completely covered in flour, or the damp zucchini will make the oil pop and sizzle, which will burn whoever and whatever happens to be in the way of the flying oil. place the flour covered slices into a shallow pan of hot oil and fry them until golden brown on one side. 
flip them carefully, try not to splash yourself. hot oil can cause severe burns. fry until golden on that side, too, and then get your casserole dish. remove your golden slices from the pan and drain them of oil on a bit of paper towel or non colored newspaper. cover the bottom of the dish with sauce- this keeps the parmesan from burning on the bottom. lay the slices down on the bottom of the dish, on top of the sauce. continue to fry the slices and layer them. 
once you have the bottom covered with slices, pour more sauce over top of them, and sprinkle liberally with parmesan cheese. put more slices over top, to make more layers. continue altering sauce, slices, and cheese until your dish is full or you are out of slices. once you have reached the end of the slices, cover the top with sauce and parmesan, and the grated mozzarella cheese. bake the parmesan in an oven preheated to 350 degree for 30 minutes with the lid on and 20 to 30 minutes with the lid off or until the Parmesan is bubbly and nicely browned on top. let the parmesan sit for ten minutes to let it set. once it has set, cut the parmesan and serve. you can serve it with or without a salad