Use up all of that garden fresh Summer zucchini by making Zucchini Parmesan. Perfect for weeknights, feeding a crowd or Sunday supper.
Last week during our Spring Break, my oldest daughter had to have her four impacted wisdom teeth removed. I know, I’m not getting the Parent of the Year Award for this one, but it was the only time we could do it so that she would have enough recovery time before going back to school. She did fantastic! She kept ice on/off all day for about four days (probably overkill but she felt more comfortable with it), only needed to take painkillers for the first day and a half (then started getting a rash so now we know she’s allergic to Percocet) and ate soft foods like pastina, fruit smoothies, and soup. By the third day, she was looking for something with a little more flavor so I decided to experiment with the zucchini I had just purchased and made Zucchini Parmesan.
I made this recipe the same way I make my Eggplant Parmesan and thought it would be soft enough for her to chew. She LOVED it (we all did), and since zucchini season will be here before you know it, you might want to give this recipe a try! I always have homemade sauce in the freezer for last minute meals but you could also use jar sauce if you prefer that.
2 Large Zucchini
2 c. Italian Breadcrumbs
1 c. All-Purpose FlourEgg Wash (3 Eggs + 1/4 c Milk, whisked together)