Welcome to the new and improved Carano's Cucina. I make a lot of kick ass food and go out to some amazing restaurants. Take a look around and make yourself at home :)

Tuesday, August 2, 2011

Zucchini Parm

It's zucchini season and while I don't grow it myself, I get plenty of it from family members who do.  Just last week my brother told me he had picked 14 and there were more that were ready.  The FIL also grows it and gets enough to share.  Me, whenever I tried to grow it, I got none.  I don't know why that is, I do very well with everything else I've grown.  But whatev, I'm not lacking in the zucchini department by not growing it myself.

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.

I usually set up a breading station with flour, egg and then bread crumbs, but I skipped the flour step this time.  I went from egg (2 beaten eggs) to bread crumbs (about a cup of seasoned bread crumbs with a quarter cup of grated Parmesan cheese added).

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.

They don't have to be fried very long.  Keep an eye on it.  And turn when they are browned on the bottom.

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.


MrsLilHobo said...

I was just pulling this recipe from when you shared it before (via PVB?) to use for a beautiful eggplant I picked. What a wonderful season we're in!!! Thanks Kathy!

Beckey said...

Hmmm... I might have to try this! That is - if my zucchini ever starts actually producing. Usually I have more than enough, but this year there is nothin' going on.

Joy Page Manuel said...

Smoked Mozzarella....yummmmmm!!!! The zucchini was unexpected which makes it pretty creative! (I'm used to seeing eggplant of course)