Indulge In {Zucchini Parmesan Stacks}

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!

Indulge In {Greek Zucchini Salad}

Spring always indicates to me that it's time to start hitting the farmer's market on a regular basis. While winter has it's own fruit and veggies, the freshness of spring makes me crave home grown produce. I like to incorporate it into a meal in any way I can and am always looking for new recipes. Once stumbling upon this recipe, I was intrigued and knew it would become one of my favorite go-to salads. It's quick, simple, and delicious meeting all of my cooking requirements! Here's the recipe.

:: Ingredients ::
2 Zucchini, shredded
4 oz Feta Cheese
1 Tablespoon Olive Oil
1/2 Lemon, juiced
1/2 Tablespoon Mint, chopped
Salt
Pepper

:: Directions ::
Combine all ingredients in a bowl, mix and serve!

Indulge In {Loaded Vegetable Lasagna}

Happy Valentine's Day! I know so many people that use today as an excuse to indulge. I admit I am one of them. However, I came up with a wonderful treat that has all the flavor and half the calories. Being the good Italian that I am, I love all things loaded with pasta and cheese. You taste buds really can't go wrong with the combination. But, your diet can. That's why I'm loving this vegetable lasagna. Loaded with vegetables instead of pasta but with plenty of cheesy flavor, this lasagna is sure to please not only you, but your dinning partner any night of the week. It's a treat on special occasions but easy enough to make for week night dinners. Here's the recipe.

:: Ingredients ::
1 Eggplant, sliced thin
1 Zucchini, sliced thin
1 Squash, sliced thin
1 Pint Ricotta Cheese
1 Yellow Onion, diced
2 Cloves Garlic, minced
3 Cups Spinach, wilted
2 Cups Shredded Mozzarella
2 Cups Tomato Sauce

:: Directions ::
1. Preheat oven to 425.
2. In a small pan, saute the diced onion and garlic. Once onion is translucent, add spinach and wilt.
3. Mix sauteed spinach, onion and garlic with ricotta. Set aside.
4. In a greased baking dish, layer the eggplant on the bottom of the dish. Spread a thin layer of the ricotta mixture and 1/2 cup of tomato sauce. Next add a layer of zucchini. Top with ricotta and 1/2 cup of tomato sauce. Continue until all vegetables are layered.
5. Top with shredded mozzarella and bake for 30 minutes or until cheese is browned and bubbling.