Zucchini Parmigiana

After yesterdays Brownie extravaganza, I thought I should have some veggies. It was either that, or spend the weekend on the treadmill.



Zucchini Parmigiana
Serves 4

4 medium zucchinis
400ml sunflower oil, for frying
1/2 cup plain flour
1 egg beaten with 2 tablespoons milk
2 cups panko
400ml tomato passata
1 teaspoon smoked paprika
1 tablespoon oregano
1 tablespoon balsamic vinegar
Sea salt flakes
Chilli flakes
125g mascarpone
1 tablespoon warm water
100ml cream
1/4 finely grated Parmesan cheese
1 cup shredded mozzarella
Basil leaves

Preheat the oven to 190C.

Heat the oil in a medium pan over high heat.

Cut the zucchini into long 5mm thick slices. Dredge them in the flour, dip them in the egg mixture and coat them in the panko. Fry them in batches in the hot oil until golden. This will only take about 3 - 4 minutes. Drain and set aside.

Put the passata into a bowl. Add the smoked paprika, oregano, balsamic vinegar and salt and chilli flakes. Set aside.

Mix the mascarpone, water, cream and Parmesan in a bowl. Set aside.

Pour 1/3 cup of the passata mixture into a baking dish. Lay the crumbed zucchini over the top in one layer. Pour the remaining passata mixture over the top, then the mascarpone mixture. Sprinkle with shredded mozzarella and some of the basil leaves.

Cover the pan with foil, bake for 20 minutes. Remove the foil and bake for a further 20 minutes, until the cheese is golden. Sprinkle with more fresh basil leaves before serving.