Parmesan Zucchini

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READY IN: 50mins
Recipe by Manami

Cuisine At Home, Issue 63. If moisture appears on flesh blot it dry with paper towel.

Ingredients Nutrition

Directions

  1. BUTTERMILK BATTER:.
  2. Whisk all batter ingredients together in a bowl until there are no lumps. (Prepare the batter just before using. However, it's okay if it sits 5-10 minutes.
  3. ZUCCHINI:.
  4. Heat 1-1/2" to 2" oil in 375ºF in a saucepan.
  5. Combine panko, Parmesan, salt and pepper in a large resealable plastic bag.
  6. Coat 1/4 in the prepare batter.
  7. Transfer to the bag, seal and shake until well coated.
  8. Repeat with remaining zucchini.
  9. Fry zucchini in batches for 1-2 minutes or until golden.
  10. Drain on paper towel-lined plate; season with salt and garnish with Parmesan, parsley and lemon.
  11. TOMATO CREAM SAUCE:.
  12. Simmer the marinara and cream in a small saucepan over medium-low heat 4-5 minutes or until warmed through; off the heat stir in parsley or basil. (Sauce and cream may be warmed in a microwave at high power for 1 minute. Stir in parsley or basil just before serving.).
  13. Serve with tomato cream sauce.

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