Zucchini Parmesan

Deselect All

For the sauce:

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon fennel seeds, chopped

1/4 to 1/2 teaspoon red pepper flakes

3 pounds plum tomatoes, cored and roughly chopped

Kosher salt

1/2 cup chopped fresh basil

For the zucchini:

2 medium-to-large zucchini

3/4 cup all-purpose flour

2 large eggs

1/3 cup milk

2 cups panko breadcrumbs

1/2 cup grated parmesan cheese, plus more for sprinkling

1/4 cup chopped fresh parsley

1 clove garlic, grated

Kosher salt and freshly ground pepper

1 cup olive oil, for frying

6 ounces fresh mozzarella, sliced into 12 pieces

2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)

2/3 cup ricotta cheese