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Weekly CSA Recipe:
Parmesan Breaded Zucchini

Crispy, lightly-fried zucchini will give you a taste of the summer days to come.

April 22, 2017

Weekly CSA Recipe

Seeing a bin of zucchini at Tucson CSA this week felt as refreshing as the first August monsoon. After months of winter greens, the sight of the familiar green summer vegetable was a tangible sign that the season is indeed changing. While I will undoubtedly be scratching my head trying to figure out how to make summer squash disappear in a few months, for now I’ll eat it the best way I know how to: Parmesan Breaded Zucchini.

My kohlrabi-eating self can hardly believe that I was once an extraordinarily picky child that only ate zucchini that my grandmother (lovingly called “Nanny”) breaded in her homemade breadcrumbs and pan fried in a not-so-shallow pool of olive oil at the bottom of her 60-year-old cast iron skillet. It was the Italian way; it was the delicious way. While I may have branched out in terms of zucchini preparation, both the smell and taste of Parmesan Breaded Zucchini bring me back to a simpler time.

Luckily, you don’t need an heirloom skillet or even an Italian grandmother to make this Parmesan Breaded Zucchini. The simple recipe calls only for a few good ingredients that you’re likely to have in the kitchen right now: stale bread, real Parmesan, parsley, olive oil, eggs, and zucchini. So here’s what you do: cut those zucchini (or “zukes,” as my Nanny calls them) up, dredge them through your egg and wonderfully seasoned breadcrumbs, fry them in some olive oil, and serve them as an apetizer with a nice crisp glass of white wine. Share them with a bud, or keep them all for yourself (I wont tell).

Nanny tip: Mix together the leftover breadcrumbs and egg and fry the mixture up like a pancake in the remaining olive oil. These “gupettis,” as we call them in my family, may or may not be the most wonderful comfort food you’ll ever have.

Parmesan Breaded Zucchini
Print Recipe
Parmesan Breaded Zucchini
Print Recipe
Ingredients
Zucchini
Breadcrumbs
Servings:
Instructions
  1. Place bread, parmesan, parsley, sea salt, and pepper in a food processor or blender. Pulse the ingredients until they become fine breadcrumbs. Place the breadcrumbs in a shallow bowl.
  2. Coat a zucchini wedge in the beaten egg, then gently roll it in the breadcrumbs until it is evenly coated on all sides. Place the breaded zucchini wedge on a large plate. Repeat until all zucchini wedges are breaded.
  3. Heat the olive oil in a medium-sized skillet over medium heat. Once the olive oil is sizzling hot, use tongs to place a few pieces of the breaded zucchini in the pan. (Be sure not to crowd the zucchini. You may have to fry it in two batches.) Fry the zucchini for 1-2 minutes on each side, or until the breadcrumbs are golden brown. Once the zucchini is done, place it on a plate lined with a paper towel.
  4. Place the zucchini on a plate and sprinkle it with sea salt and freshly grated Parmesan. Serve immediately.
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Parmesan Breaded Zucchini

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Parmesan Breaded Zucchini
Print Recipe
Parmesan Breaded Zucchini
Print Recipe
Ingredients
Zucchini
Breadcrumbs
Servings:
Instructions
  1. Place bread, parmesan, parsley, sea salt, and pepper in a food processor or blender. Pulse the ingredients until they become fine breadcrumbs. Place the breadcrumbs in a shallow bowl.
  2. Coat a zucchini wedge in the beaten egg, then gently roll it in the breadcrumbs until it is evenly coated on all sides. Place the breaded zucchini wedge on a large plate. Repeat until all zucchini wedges are breaded.
  3. Heat the olive oil in a medium-sized skillet over medium heat. Once the olive oil is sizzling hot, use tongs to place a few pieces of the breaded zucchini in the pan. (Be sure not to crowd the zucchini. You may have to fry it in two batches.) Fry the zucchini for 1-2 minutes on each side, or until the breadcrumbs are golden brown. Once the zucchini is done, place it on a plate lined with a paper towel.
  4. Place the zucchini on a plate and sprinkle it with sea salt and freshly grated Parmesan. Serve immediately.
Share this Recipe
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Weekly CSA Recipe:
Parmesan Breaded Zucchini