Zucchini from my garden

I harvested the second 12" zucchini of the summer, and have thoroughly enjoyed making various zucchini entrees. The latest of which is this Deconstructed Zucchini Parmesan that I had fun throwing together last night. They turned out so well, I will definitely make them again. And not just to hear Ryan call them "Zucchini Volcanoes" again :)



Here is the recipe: Deconstructed Zucchini Parmesan (or Zucchini Volcanoes!)

You will need:
1 cup breadcrumbs
½ tsp salt
½ tsp ground black pepper
1 large zucchini, or 2 medium, sliced ¼ inch thick
½ cup skim milk
½ cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
1 cup pasta sauce
¼ cup olive oil or enough to coat the bottom of a large frying pan

Mix breadcrumbs, salt and pepper, set aside. Heat olive oil in frying pan. Coat zucchini slices in milk, then breadcrumb mixture, and fry on each side about 2 minutes. Remove to a paper towel. Once all the zucchini are fried, remove any fried bits from the pan, and heat up the pasta sauce in the same pan. Assembling – start with one layer of fried zucchini, top with a little bit of both cheeses, then a tablespoon of sauce. Repeat with a second layer of zucchini, more cheese, and more sauce. Then place third layer of zucchini over it, with a tablespoon of sauce, then cheese on top, followed by - if you wish - freshly ground black pepper. Serve immediately, and enjoy!