Chelsea Kaplan’s Musings About Life... After Birth

RIP, Barry Bonds zucchinis.

As you can see above, I decided to go the zucchini parm route with my freak of nature zucchinis. My mom provided a recipe, which I amended slightly (see recipe below), and made two of the above. I have to say, the stuff was freaking AMAZING. A great way to sneak veggies to your family, this meal is nearly as good as chicken or eggplant parm. And, as its baked and not fried, you won’t feel too guilty after helping yourself to seconds.

I feel very Melissa C. Morris, a favorite blogger of mine who often posts recipes, sharing this recipe with you. Here goes:

1 freakishly massive, almost as if on steroids, zucchini
3 cups panko bread crumbs (Japanese bread crumbs, available in the fish section of most Whole Foods Markets)
1 1/2 cups flour
4 eggs, beaten
Italian herb seasoning
2 packages shredded Parmesan cheese
1 package reduced fat (part skim) mozzarella cheese
2 jars Lucini Italia Savory Tomato Parmigiano Sauce (or other prepared tomato sauce, but this stuff really rules)
Kosher salt
Ground pepper

Preheat oven to 350 degrees. Cut zucchini into 1/4 to 1/2-inch thick rounds. Arrange three dinner plates side by side, with one containing a mixture of the flour, Italian herb seasoning, salt and pepper, another containing the beaten eggs and the last containing a mixture of the bread crumbs, Italian seasoning, a handful of Parmesan cheese, salt and pepper. Dredge the zucchini first in the flour, lightly coating it, then in the egg, then finally in the breadcrumb mixture. When finished, lay the zucchini slices on a cookie sheet covered in foil or lined with a Silpat nonstick cooking mat.

Cook zucchini for 20 minutes on one side, then flip over and cook for another 10 minutes or until lightly browned. In a rectangular casserole dish, spread a thin layer of tomato sauce, then a layer of the zucchini, topping with a thin layer of Parmesan cheese. Repeat twice, topping everything with a layer of mozzarella cheese. Bake for an additional 20 minutes or until top is bubbly.

Serve with a nice green salad and some wine because dammit, you deserve at least one glass after slaving over a hot stove like that.

Yum.