Description
Zucchini (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called Italian squash.
| Ingredients | |
|---|---|
| 1 no | Large zucchini |
| 1 cup | Flour |
| Salt and pepper to taste | |
| 1 cup | Milk |
| 1 no | Egg |
| 1 cup | Italian bread crumbs |
| 3 T | Olive oil |
| 6 slice | Thin slices prosciutto |
| 6 slice | Mozzarella cheese |
| Parmesan cheese, grated | |
| 1 T | Fresh parsley, chopped |
| Marinara sauce | |
| 1 T | Fresh basil, shredded |
Instructions
Cut the zucchini on the diagonal in 1/8 inch thick slices. Dredge the zucchini slices in the flour salt and pepper mixture, next dip the slices into the milk egg mixture and then press each zucchini slice into the Marinara.
Place the olive oil in a saute pan over medium heat. Add the zucchini slices and cook for 2 minutes on each side or until golden. Remove from pan.
Layer the prosciutto and mozzarella cheese on top of the zucchini slices.
Sprinkle with the grated Parmesan and chopped parsley. Place under the broiler and cook until golden.
Place the olive oil in a saute pan over medium heat. Add the zucchini slices and cook for 2 minutes on each side or until golden. Remove from pan.
Layer the prosciutto and mozzarella cheese on top of the zucchini slices.
Sprinkle with the grated Parmesan and chopped parsley. Place under the broiler and cook until golden.
To Serve: place the zucchini slices on individual serving dishes, top with hot marinara sauce and garnish with fresh shredded basil.
Serves 2.
