Zucchini Parmesan


Recipe adapted from Goop by Giancarlo Giametti 

Yields 4

3-4 zucchini

Coarse salt

1 cup unbleached, all-purpose flour

Olive oil

2/3 cup of your favorite tomato sauce*

1 large ball fresh mozzarella (about 4 1/2 ounces)

Small handful of basil leaves, roughly torn

3/4 cup finely grated parmesan (about 2 ounces)

Slice the zucchini into about 1/3" discs. Sprinkle slices with a small pinch of coarse salt on each side. 

Preheat the oven to 350°F.

Lightly dredge the zucchini slices in the flour. Heat 1/4" of olive oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Drain the zucchini on paper towels and repeat in batches until all of your zucchini it is cooked, adding more oil as necessary.

In a 13" x 9" baking dish (or cast iron skillet), arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan. Continue the layers, evenly distributing all the ingredients, until everything is used up.

Bake for 25 to 30 minutes or until the cheese is melting and bubbling and the house smells divine