Parmesan Zucchini
Ready In: 50 mins
Serves: 6
Ingredients
ZUCCHINI
- vegetable oil (for frying)
- 1 cup panko breadcrumbs
- 3⁄4 cup fresh shredded parmesan cheese
- salt, to taste
- fresh ground black pepper, to taste
- 1 lb zucchini, bias cut into 1/4-inch slices
- salt, to taste
BUTTERMILK BATTER (use 1 cup)
- 1⁄2 cup buttermilk
- 1⁄4 cup all-purpose flour
- 1 egg
- 2 tablespoons cornstarch
- 1⁄4 teaspoon kosher salt
GARNISH
- parmesan cheese
- chopped fresh parsley
- lemon, wedges
TOMATO CREAM SAUCE
- 1 cup store-bought marinara sauce
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley or 2 tablespoons fresh basil
Directions
- BUTTERMILK BATTER:
- 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.
- ZUCCHINI:
- Heat 1-1/2" to 2" oil in 375ºF in a saucepan.
- Combine panko, Parmesan, salt and pepper in a large resealable plastic bag.
- Coat 1/4 in the prepare batter.
- Transfer to the bag, seal and shake until well coated.
- Repeat with remaining zucchini.
- Fry zucchini in batches for 1-2 minutes or until golden.
- Drain on paper towel-lined plate; season with salt and garnish with Parmesan, parsley and lemon.
- TOMATO CREAM SAUCE:
- 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.).
- Serve with tomato cream sauce.
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