This past weekend, we tried something new. Instead of heading out to our favorite Mexican restaurant for date night as we do most Friday nights, we stayed in and did date night at home. It might seem a little weird to stay home for date night but in truth, it was so much more fun! We got to cook together, share a bottle of wine, talk while actually being able to hear each other and play board games (my favorite part!). I had so much fun at at home date night that we are even going to do it again this week. While I plan on sharing my tips for planning your stay home date night next week on the blog, today I thought I would share our meal with you.
Being the good Italian that I am, I like to incorporate prosciutto, fresh mozzarella and marinara sauce into as many recipes as I can. And, being that it's the weekend, I like to step outside of my cooking box and make something that requires a little more time and patience. This recipe fit both of those requirements perfectly. I found it in a past issue of Food Network Magazine and decided to give it a whirl. It was delicious and a beyond perfect meal for the night. With a bit of crunch and a lot of flavor, these zucchini parmesan stacks would also be great for dinner parties and holiday meals. Here's the recipe...
:: Ingredients ::
2 Medium to Large Zucchini
3/4 Cup All Purpose Flour
2 Large Eggs
1/3 Cup Milk
2 Cups Panko Bread Crumbs
1/2 Grated Parmesan, plus more for sprinkling
1/4 Cup Chopped Fresh Parsley
1 Clove Garlic, Grated
1 Cup Olive Oil for Frying
12 Slices Fresh Mozzarella
12 Pieces Thin Sliced Prosciutto
2/3 Cup Ricotta Cheese
1 1/2 Cups Jarred Marinara Sauce
Salt & Pepper
:: Directions ::
1. Preheat the oven to 400 degrees. Trim zucchini and halve crosswise then slice lengthwise into 18 strips.
2. Put the flour into a shallow dish. Whisk the eggs and milk in a second dish. In the third dish, combine panko bread crumbs, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste.
3. Working in batches, dredge the zucchini in the flour, shaking off the excess. Dip in the egg mixture letting the excess drip off. Coat in panko mixture, pressing to stick. Set aside.
4. Heat olive oil in a large deep skillet over medium-high heat. Working in batches, place zucchini in oil in a single layer frying until golden brown, approximately 2-3 minutes per side. Drain on paper towel.
5. In a 9x13 baking dish, lay 6 slices of fried zucchini on the bottom of the dish. Top each piece with a spoon full of marinara sauce, a slice of mozzarella, and a piece of prosciutto. Layer another piece of zucchini on top and repeat the process (marinara, mozzarella, prosciutto). Finish with a third piece of zucchini. Top with a spoon full of marinara and a dollop of ricotta. Sprinkle with parmesan.
6. Bake until heated throughout, approximately 15 minutes. Serve with additional sauce and enjoy!
Have a tasty Thursday!