Zucchini Parmigiana with Basil and Capers

Serves: 6 to 8

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 375° F.

Dip the slices in the egg and sprinkle both sides with the bread crumbs. Sprinkle with a little salt and pepper. Fry the slices in vegetable oil over medium heat until golden. Remove from the pan and set aside.

Layer half of the sauce in the bottom of an 8x8 casserole dish. Place half of the zucchini slices in the bottom. Sprinkle with half of the oregano and thyme. Top with half of the fresh mozzarella and half of the parmigiana. Scatter the capers and chopped basil over the cheese layer. Top with the remaining zucchini, oregano and thyme. Spread the rest of the sauce over the last layer of zucchini and top with the fresh mozzarella and Parmigiana. You may garnish the top with rings of red bell pepper if you like.

Bake for 20 to 25 minutes or until golden and bubbly. Garnish with fresh basil.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 12, 2009. Served with Fresh Tomato and Roasted Red Pepper Marinara.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: basil, cheese, zucchini

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