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| General Category : Side Dish |
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| Food Group : Eggs, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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| Make this Italian-style casserole ahead of time to pop in the oven for a quick warm-up. For excellent flavour, use imported fresh buffalo mozzarella and be sure to drain it well. Alternatively, you can use regular mozzarella cheese. |
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Ingredients
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4 large zucchini (2-3/4 lb/1.275 kg) |
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4 eggs |
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1/2 cup (125 mL) all-purpose flour |
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1-1/2 cups (375 mL) dry bread crumbs |
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1 cup (250 mL) grated Parmesan cheese |
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1 tsp (5 mL) dried oregano |
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3/4 tsp (4 mL) each salt and pepper |
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Extra-virgin olive oil |
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6 large plum tomatoes (1-3/4 lb/875 g), diagonally sliced |
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2 large balls fresh mozzarella (about 1 lb/500 g), thinly sliced |
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2 cloves garlic, minced |
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2 tbsp (30 mL) minced fresh parsley |
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Preparation
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Cut zucchini diagonally into 1/3-inch (8 mm) thick slices; set aside. Beat eggs in shallow bowl. Measure flour into shallow dish. Measure bread crumbs into separate shallow dish; mix in 1/3 cup (75 mL) of the Parmesan, the oregano and ½ tsp (2 mL) each of the salt and pepper.
In nonstick skillet, pour in enough oil to come ¼-inch (1 cm) up side of pan; heat over medium heat. One by one, dip zucchini slices into flour to coat, dip into egg, letting excess drip off, then dip into bread crumb mixture, turning and patting to coat. Fry in batches, turning once, until golden brown and tender, about 5 minutes, adding more oil if necessary. Drain on paper towels.
In greased 13- x 9-inch (3 L) baking dish, make rows of alternating slices of zucchini, tomato and mozzarella, standing slices up on ends. Sprinkle with remaining salt and pepper. Mix remaining Parmesan cheese with garlic and parsley and sprinkle over top. (Make-ahead: Cover with foil and refrigerate for up to 1 day.)
Bake in centre of 375°F (190°C) oven until hot and cheese is melted, 30 to 40 minutes.
Makes 12 buffet servings.
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Nutritional information
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| Per serving: about 379 cal, 16 g pro, 27 g total fat (10 g sat. fat), 19 g carb, 3 g fibre, 93 mg chol, 551 mg sodium. % RDI: 34% calcium, 14% iron, 20% vit A, 28% vit C, 18% folate. |
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Source
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Homemakers Magazine: Dec./Jan. 2005
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