| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 770 |
| Total Fat | 57 g |
| Saturated Fat | 14 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 25 g |
| Cholesterol | 114 mg |
| Sodium | 1125 mg |
Reviews
Excellent! This is better than eggplant parm. Fantastic use for zucchini!
This recipe took a very long time to prepare and I would use a different sauce. I won’t be making this agsin. Sorry
A wonderful dish! Delicious even when done the easy way. Trader Joe’s sells already seasoned and breaded eggplant cutlets, buy those. Bake. Then assemble your dish using sauce from a jar, or scratch sauce from your freezer. Not purist, but it’s still amazing!
Can’t rate the sauce, as I used my own homemade. Also, I made this with fried green tomatoes…the results were delish!
This recipe is a lot of work! Twenty minutes of clean-up should be added to the total time. Also, the sauce was done way before the zucchini was all fried so I suggest doing all the prep prior to starting the sauce.
This is by no means a healthy recipe but it is very tasty!
delicious…myboyfriend loves to cook and rarely will give a 10/10 on a receipe but did on this one and I made it. This a great vegetarian main meal with out the proscuitto but we loved all the ingredients.
Great dish. I used my own homemade sauce though.
Followed the recipe to the T! After slaving myself in the kitchen for almost 3 hours the dinner came out just OK…. I was looking for the WOW factor!
I can’t actually review the sauce because I went with a bottled sauce to save time, but the dish was delicious. I thought it was definitely had an impressive presentation and would be great for company. My husband thought it was one of the best meals I have made and he doesn’t even love zucchini.
Awesome. My family loved it!