Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, zucchini (eggplant) parmesan. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Learn how to make Eggplant and Zucchini Parmesan. Photo: Whitney Ott; Styling: Claire Spollen. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.
Zucchini (Eggplant) Parmesan is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Zucchini (Eggplant) Parmesan is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook zucchini (eggplant) parmesan using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini (Eggplant) Parmesan:
- Take 1 Zucchini
- Prepare 250 Grams Mushrooms
- Prepare 250 Grams Spaghetti sauce
- Take 1 Tablespoon Garlicchopped
- Make ready 2 Tablespoons maida wheat flour or
- Prepare 2 Tablespoons bread Crumbs
- Make ready To Taste black pepper
- Take To Taste salt
- Prepare 1/2 Cup Parmesan
- Make ready 1/4 Cup Mozzarella
- Get 1 Tablespoon olive oil
- Make ready 1 Capsicum
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual. This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. The zucchini is breaded and shallow-fried, then layered into a baking dish with mozzarella.
Steps to make Zucchini (Eggplant) Parmesan:
- Take a pan, add olive oil and sauté mushrooms, capsicum and chopped garlic till the mushrooms and capsicum soften.
- Then add the spaghetti sauce (if not available, tomato puree with little oregano added to it can be used) in the pan along with some pepper powder and salt. Let it cook for some time.
- By the time the above mixture cooks, take zucchini (even egg plant can be used) cut it to circles or any desired shape. Sprinkle some oil over the zucchini.
- Then take a bowl add maida (all purpose flour), breadcrumbs, pepper and salt and mix them. Take Zucchini pieces roll it over the mixture (if you eat eggs, take egg white first dip the zucchini in the egg white and then roll them in the mixture in this case don't sprinkle oil on zucchini)
- Then take another pan and shallow fry the zucchini. Meanwhile check the mushroom mix if it is done switch off the gas.
- Once the zucchini is done. Take a casserole or any baking dish you have. Slightly grease the dish with oil then pour and spread the mushroom and capsicum mixture, then place the zucchini over it in desired style.
- Once the zucchini is placed sprinkle mozzarella and Parmesan cheese as per your wish.
- Preheat the oven at 200 degrees for 5-10 mins. Place the dish in the oven for 15 min or until the crust is golden. The dish is ready for serving.
Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. This is for all of you eggplant parmesan people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This recipe for Baked Zucchini Parmesan is made with fresh zucchini and tomatoes broiled with And can we ask ourselves why we ever wanted Eggplant Parmesan in the first place when such a. View top rated Eggplant parmesan and zucchini recipes with ratings and reviews.
So that is going to wrap it up with this special food zucchini (eggplant) parmesan recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
