I'm tired. We went to take our little fashion queen to go see Santa today. We waited in a line of snotty-nosed, ill-behaved kids, while the Clauster was on a "break to feed the reindeer." That was probably code for a cig break. I just couldn't help but think of Bad Santa. Even in the midst of all the ruckus, my child sat solemonly on the jolly old man's lap. She was cool and calm as a cucumber. I never understood that saying. I mean, they are known for being cool and calm. They're such peaceful little fruits. I dunno.
After getting a candy cane and bidding old Santa a fond farewell, we ran a few more errands and headed home. I was "pinning" for a side dish to go with supper tonight, and I decided to make this. Layered Zucchini Parmesan.
It turned out very yummy. William dislikes squash and zucchini (to each their own taste buds), but actually ate this and enjoyed it. Success.
Layered Zucchini Parmesan
Recipe by Tessa of Handle the Heat
3 large zucchini, sliced into 1/3-inch coins
1 tablespoon extra-virgin olive oil
1/2 cup parmesan cheese, grated and divided in half
1/4 cup Italian bread crumbs
salt & freshly ground pepper to taste
1 cup marinara sauce, homemade or bottled
1/2 cup mozzarella cheese, grated
1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
I used my Pampered Chef small oval baker. I think they have discontinued this stoneware piece. Tear.