Latest revision as of 21:24, 9 July 2013

Serves: 6

Active Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

From: July-August Food Magazine

Ingredients

Sauce

2 tbsp. olive oil

2 cloves garlic, thinly sliced

1/2 tsp. fennel seeds, chopped

1/4 cup-1/2 tsp. red pepper flakes

3 lb. plumb tomatoes cored and roughly chopped

kosher salt

1/2 cup chopped fresh basil

Zucchini

2 medium to large zucchini

3/4 cup flour

2 eggs

1/3 cup milk

2 cups panko bread crumbs

1/2 parmesan cheese, plus more for sprinkling

1/4 cup chopped fresh parsley

1 clove garlic, grated

salt and pepper

Rest of dish

1 cup olive oil for frying

6 ounces fresh mozzarella sliced into 12 pieces

2/3 cup ricotta cheese

Directions

Step 1

Make the sauce. Heat the olive oil in a large skillet over medium-high heat. Add garlic, fennel seeds and red pepper flakes and cook, stirring until the garlic is lightly golden, about 1 minute. Add tomatoes and 1 tsp. salt. Cook, stirring occasionally until the tomatoes begin to sizzle, about five minutes. Add half 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 the spoon for 25 minutes. Stir in the remaining basil and season with salt.

Step 2

Prepare the zucchini. Preheat oven to 400 degrees. Trim the zucchini in half cross-wise and slice lengthwise into 18 strips about 1/4 of an 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 tsp salt and pepper to taste. Working in batches, dredge the zucchini in flour and dredge off the excess. Dip in the egg mixture, turning to coat, then let it drip off. Dredge in the panko mixture, pressing to help it stick. Set aside.

Step 3

Heat olive oil in large, deep skilled over medium-high heat. Working in batches add the zucchini in a single layer, and fry until golden brown, about 2-3 minutes per side. Drain on paper towels and season with salt.

Step 4

Lay six pieces of fried zucchini a few inches apart in a 9x13 baking dish. Top each with a few tbsp. of tomato sauce and a slice of the mozzarella. Repeat the layering and then top with remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes and serve with remaining sauce.