• llubrano

Mamma Adriana’s Zucchini Parmigiana

I was her sous chef today, this is one of her specialties, so much lighter than eggplant. Here‘s how she does it:


2-3 medium zucchinI sliced in long rectangles

1-2 cups Italian tomato sauce, jarred fine


Italian seasoned breadcrumbs

2 eggs, beaten

1 cup shredded mozzarella

1/2 cup grated Parmesan cheese

Dredge each slice of zucchini in flour, shake excess off, dip in beaten egg then dip in breadcrumbs. In a large skillet heat vegetable oil on medium high, fry zucchini on each side till golden, pat dry on paper towels. In a baking pan or casserole dish place a bottom layer of tomato sauce, then a layer of zucchini, more sauce then mozzarella and parmesan, continue layering and top with both cheeses, bake in oven preheated to 350F for 45mins. Broil a few mins at the end to crisp the top.

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