Zucchini Parmesan

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 1 hr
  • Cook: 45 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
  2. Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
  3. Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
  4. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.