The recipe for zucchini fried in a breading mixture with Parmesan Fried zucchini baked in the oven with tomato sauce, mozzarella cheese, prosciutto ham, garlic and spicy травами. 
Photo of the dish:Kon Pulos Time: 1 hour. 45 minutes Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Zucchini
- 2 medium or large zucchini
- 1/2 tbsp. finely grated Parmesan cheese, and a little more for sprinkles
- 170 gr mozzarella cheese, sliced into 12 slices
- 2/3 Art. ricotta cheese
- 55 gr. thinly sliced dry-cured ham prosciutto, torn into 12 pieces, and a little more for decoration (by wish)
- 3/4 Art. flour
- 2 eggs
- 1/3 Art. milk
- 2 tbsp. breadcrumbs
- 1/4 Art. chopped parsley
- 1 grated garlic clove
- Coarse salt and freshly ground pepper
- 1 tbsp. deep-frying olive oil
Sauce
- 1 350 gr. coreless plum-shaped tomato, large chopped
- 2 tbsp. l extra virgin olive oil
- 2 cloves of garlic, chopped into thin slices
- 1/2 tsp chopped fennel seeds
- 1 / 4-1 / 2 tsp dried red pepper petals
- Coarse salt
- 1/2 tbsp. chopped green basil
Recipes with similar ingredients: zucchini, ricotta cheese, cheese mozzarella, prosciutto, dried ham, parmesan cheese, tomatoes plum, eggs, milk, breadcrumbs, flour, garlic, parsley, basil, fennel seeds
Recipe preparation:
- Prepare the sauce: in a large frying pan on medium Heat the olive oil over high heat. Add the garlic seeds fennel and red pepper and cook, stirring, 1 minute, until garlic does not turn slightly golden. Add tomatoes and 1 tsp. salt and cook for about 5 minutes, stirring occasionally until the tomatoes Do not start to lightly fry. Add half the basil and 1/2 tbsp. water and bring the mixture to a boil. Reduce heat to low and cook over low heat for 25 minutes, stirring occasionally, kneading while tomatoes back side of a spoon. Add the remaining basil and salt it.
- Cook zucchini: preheat the oven to 200 degrees. Cut the butt off the zucchini and cut it into two equal parts. Then cut lengthwise into 18 slices approximately 0.6 cm thick. pour flour into a bowl. In another dish, beat eggs and milk. AT the third dish mix breadcrumbs, parmesan, parsley, garlic, 1/2 tsp salt and pepper to taste. Roll one by one zucchini in flour, shake off excess. Dip in the egg mixture, give drain excess, then roll in breadcrumbs, lightly pressing so that the breading is tight. Set aside.
- In a large deep frying pan over moderate heat heat the olive oil. Fry zucchini in batches. Lay them out in one layer and fry for 2-3 minutes on each side until golden color. Dry with paper towels and salt.
- Put 6 slices into a baking dish measuring 20 by 30 cm. zucchini at a short distance from each other. Top for each put a few spoonfuls of tomato sauce, a slice mozzarella and a slice of prosciutto. Continue to lay out the layers in the same sequences (zucchini, sauce, mozzarella, prosciutto), top cover with the remaining zucchini. Lubricate with a little sauce, sprinkle with parmesan and put on a spoonful of ricotta. Bake for 15 minutes to warm everything up well. The resulting stacks of zucchini garnish with prosciutto ham. Serve the zucchini with the remaining the sauce.
