In the interest of full disclosure I will tell you that I completely stole this recipe from one of those little commercials that run on Facebook. Looked easy and it was!
Square off a zucchini so it’s an even surface on all sides and is less roundish. Use your mandoline to cut long slices like shown above.
Use either bocconcini mozzarella or cut 1/2 thick slices into quarters so they are roughly the same diameter as a quarter
Form a cross with 2 slices of zucchini and center the mozzarella piece.
Wrap the mozzarella and keep overlapping the slices and direction. When completely wrapped in zucchini, stick a short toothpick through all layers to hold together.
Mix some fresh parmesan and panko and set out along with 2 beaten eggs and about 1/2 cup of AP flour. This is a wet hand / dry hand operation!
First dip the packages of cheese in the flour and coat well, then dip in egg wash and then roll in the panko cheese mix. Put in refrigerator for about an hour.
Meanwhile heat canola or veggie oil in a deep, heatproof dutch oven. If you drop a drop of water in and it sizzles, it is ready. Gently lower the cheese and zucchini into the hot oil and cook until brown. DO NOT walk away from hot oil at any time. Safety first! When done, serve immediately on a bed of mixed greens tossed with olive oil and fresh pepper and lemon or on a bed of fresh marinara! Great summer appetizer!
See the pile of lovely fresh zucchini spaghetti on the left? That’s what I thought I was getting when I bought this last week…
This is what I got instead and this is only after emergency corrective action was taken with my trusty mandoline.
Short and sweet…they lied to me. So I had to recoup quickly, because the hubs already had the grill warming up for steaks and whatever I was going to make with the bowling pin sized zucchini I had in.
Once I successfully got the bowling pin julienned, I sauteed in a pan with a little olive oil and garlic.
In order to keep it from turning into a complete slag heap, I drained the pan and added some crushed red pepper and toasted panko bread crumbs
Not a total loss, but that spiral slicer is going back to it’s maker!
Well I had a handy eight pack of eggplants that had been hanging around for a while and while creating the grocery list this afternoon, I also found a couple of Italian sausages…hmmm, says I.
So I cut the washed eggplants in half and tossed them in olive oil and some salt and pepper. The Hubs put them on the grill and proceeded with his cocktail and scouting of backyard wildlife. I directed “char the s_ _ _ out of them” While he did the aubergines, I browned the sausage with some basil and garlic. Once cooked, I spun it once or twice in the cuisinart and added toasted panko. See?
Here’s the aubergines, fresh off the grill.
Nicely charred as directed. Then I flipped them cut side up and layered the sausage/breadcrumb mixture all over. I added some torn mozzarella and grated Parmesan and bopped it back in the grill to get all melty…
You can scoopy doop out the inside of the eggplant , now mixed with sausage and cheese. Oh and there were two really hot peppers in there for flavor only!
Trying a little Cauliflower Parmesan tonite.
Start with cutting your cauliflower into 2″ florets
Then you need a dry hand / wet hand station with flour, beaten egg and panko
Roll the cauliflower in flour
Then dredge in beaten eggs
Then roll in panko
Then brown the cauliflower in olive oil on a medium flame. It does not have to be cooked through!
Then layer it in a greased pan with marinara, mozzarella and Parmesan. Pop in the oven for about 40 minutes till melty and bubbly! I paired with charred baby eggplant and a salad, all very satisfying!