• thepiggs 10 years ago
    One way that I learned to prepare zucchini from my deli days is to prepare them in a similar manner to eggplant parmesan.
    Cut thicker long slices from a 6"-9" zucchini.
    Dip into egg and then drop into Italian bread crumbs, with extra Italian seasoning added, along with salt, garlic powder and grated parmesan/romano cheese. For a thicker breading, dip in egg again, then into the bread crumbs.
    Fry in skillet or deep fry until zucchini is tender.
    I like mine as a sandwich so I take a long sub bun, slathered with a highly flavored pasta sauce, place fried zucchini on bottom piece, add slightly melted smoked provolone or mozzarella to the top. Add lettuce, onion and tomato as desired. Make sure you use plenty of sauce on this sandwich, as it really adds to the experience.
    This is delicious! It's great for eggplant but this is not something most people would think of doing with zucchini.
    I think we also did this with yellow squash, which is also good. I don't see why you couldn't do this with most any summer-type squash.
    It's just a matter of being creative and daring.

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