Zucchini, mozzarella and tomato and basil sauce = wicked combination!
Yes, this is to be my second recipe dedicated to this three ingredient combo since I first started blogging, and deservedly so.
Whilst the previous recipe can be time consuming to put together (thanks to all those lovely, thinly sliced disks of green goodness) this recipe takes less time and is just as tasty (and maybe slightly healthier too!)
A stroll down to the local market this Sunday morning provided much inspiration for this week's menu. We found the loveliest zucchini, round like little pumpkins- too cute! So we bought one little, round, fat zucchini each and boy, was that a good decision!
This afternoon, Kristian was in the kitchen helping me cook up a storm. He looked after the sauce while I prepped the zucchini. What we ended up with were delicious towers of cheesy, saucy, veggie goodness!
It was so tasty that after we had finished eating it, we actually 'high fived'. If that's not a sign of an awesome dinner, then I don't know what is!
1 large zucchini or marrow (approx. 800g), cut into 1cm thick slices
1 teaspoon salt
1/3 cup plain flour* (you could use gluten free, I often do)
A few good lugs of olive oil, for frying
250g mozzarella cheese, grated
One quantity of Napoletana Sauce (recipe for this can be found here)
Salt and pepper
Preheat the oven to 180˚C fan-forced. Line a tray with non stick baking paper
Place the zucchini slices into a colander and sprinkle the salt over the top, ensuring it is evenly distributed. Let the zucchini sit for around 30-40 minutes. This will draw out any excess water.
Pat the zucchini dry using paper towel.
While the zucchini are sitting, get started on the Napoletana sauce as this will need around 30-40 minutes to cook (link to recipe can be found in ingredient list).
On a medium plate, place the flour and season with a little salt and pepper. In a medium bowl, whisk the eggs, seasoning with salt and pepper also.
Coat the zucchini in the flour and then dip it into the egg, making sure both sides are covered.
Pop the egg covered slices directly into the frypan. You should be able to fit quite a few slices in the pan.
Cook on a medium to low heat for about 3 minutes, then flip them over and do the same on the other side. They should be a lovely bronze colour.
When they are ready, transfer them to a tray lined with paper towel, to soak up excess oil and repeat this process until all zucchini are cooked. Season the cooked slice with a little salt and pepper.
Now it's time to stack! Place one zucchini slice on the baking tray and top with about 1/2 - 1 tablespoon of sauce and spread it out evenly. Sprinkle it with a little mozzarella then place another zucchini slice on top. Repeat this process until you have four zucchini stacks, each 4-5 zucchini slices high. Try and use zucchini slices that are of a similar diameter for each stack.
Place in the oven and cook for about 25-30 minutes, until the cheese has melted, tops are golden and zucchini is easily pierced with a fork.
Serve straight from the oven or at room temperature with a green side salad and some crunchy bread.
*The quantity of flour and eggs may vary slightly depending on how big your zucchini is. Don't be afraid to use more eggs or flour if need be.