Zucchini alla Parmigiana
Sip and Feast
I prepare Eggplant Parm all of the time. Make this in the summer when you have a bumper crop of Zucchini. Layers of roasted zucchini, mozzarella, Parmigiano Reggiano, and Marina's Tomato Sauce are baked until golden and bubbly.
5 medium zucchini sliced into 1/4 inch pieces
4 cups Marina's Tomato Sauce
1 pound mozzarella - shredded
1/2 cup Parmigiano Reggiano cheese - grated
1/4 cup olive oil
1/2 teaspoon Kosher salt - to taste
1/2 teaspoon black pepper
3 tablespoons fresh basil
Slice zucchini into 1/4 inch strips. Layer in a colander and sprinkle salt over each layer. Let the zucchini sit for 30-45 minutes to release water. Before moving to the next step, rinse the zucchini to remove the salt and pat completely dry.
Place zucchini strips on a baking sheet (parchment paper prevents sticking). Coat the zucchini with olive oil and season with 1/2 teaspoon of Kosher salt and a 1/2 teaspoon of black pepper. Roast zucchini in the oven for 25 minutes at 375F.
Spoon a thick layer of Marina's Tomato Sauce into a 9 x 13 baking dish. Place roasted zucchini strips in one layer then the mozzarella (dividing equally between layers). Grate some Parmigiano Reggiano on top as well. Sprinkle some torn basil leaves and finally spoon more sauce onto the layer. Repeat process for subsequent layers.
Bake in the oven for 20-25 minutes at 375 F until bubbly. If you want, carefully broil the Parmigiana for 1-2 final minutes to make the top golden. Watch the whole time to prevent burning!
* A mandolin works great to get equal thickness zucchini slices.
* Salting helps remove a lot of excess water from the zucchini. If in a rush you can skip this step, but the parmigiana will be much more watery.
* Leftover zucchini parmigiana can be refrigerated for up to 3 days. Reheat in the oven at 350F until warm or in the microwave if in a rush.
* Freeze for up to 6 months and reheat in the over at 350F until hot.