Saturday, July 18, 2009
Zucchini parmesan is a great thing to make when you dont want to simply eat fried squash. Dont get me wrong, fried squash is good but put it in a parmesan setting and that regular old fried goody has some purpose.
Fry up some zucchini strips with the standard breading process and layer them in a pan with ricotta, asiago, parmesan and provolone cheeses and marinara sauce - then top the whole deal with mozzarella.
Bake covered in a 350F oven until the cheese is bubbly and perfect. Now is the hard part - let it cool and then put it in the fridge until the next day.
Straight from the fridge after it has had a chance to set and get cozy and friendly with all the flavors.
After a little nuke action to get it all ooey gooey and delicious.
Ready to serve with a few slices of baby green tomatoes for some tangy kick and a little shredded romano cheese, drizzle some extra virgin olive oil or even truffle oil if you are feeling a little decadent.
Hang in there - cruise desserts are still in the wings - look for yourself how overwhelming it is and then you will realize why I havent put the post together....where to start?...and this isnt even half of them!
Posted by Christo Gonzales at 12:00 PM