I had some leftover Damn Pasta that I made with paccheri pasta. Paccheri is a very large tube shaped pasta and I urge you to find it (I get it at West Point Market for all you in the Akron area), especially if you're going to make that damn pasta. With damn pasta, the bigger the pasta shape the better it comes out. Anyway, I had some leftovers but not enough for two so I needed to make something to go with. And seeing that big zucchini sitting on my counter I thought, "hey how about some zucchini parm?" Sounds good.
So I started off with a pretty big zucchini and cut it in fairly thick slices.
And then to the frying pan with about 1/4 inch of canola oil nice and hot. I have made these without frying and they turn out pretty damn good. You can check out the baking method HERE.
I made these pretty thick so they didn't cook the whole way through before they browned on both sides and that worked out pretty perfectly. When they got to this stage I popped them in a 350 degree oven for about 20-30 minutes and they were perfect. Well almost. They just needed one more thing. Some smoked mozzarella. Place a piece on top of each zucchini parm and let it melt in the oven for a few minutes.
You can serve these with a side of spaghetti (or Damn Pasta like I did), orzo, or whatever you want. You can even put them on a sandwich with some crusty Italian bread. Oh damn these are good! The smoked motz added a whole lot. You can certainly use a regular mozzarella, but why not give the smoked a try?
Buon Cibo mia Amici.