Zucchini Parmesan

This zucchini dish is a revisit of the classic eggplant Parmesan. It is a very simple recipe with only three main ingredients: zucchini, tomatoes and cheese. It is also relatively quick to make: it will take about 30 minutes to have the dish oven ready and then another 30 minutes or so in the oven. And as all dishes that have two steps, it can be prepared ahead of time and cooked last minute. So if you have guests or a busy day you can prepare it ahead of time and bake it only right before going to dinner.
Zucchini parmesan

When we tried it, we were surprised by how good it turned out. I think what brought it over the top was the cheese I used. It was a dutch goat cheese a friend of ours brought from Holland when he last visited us and it worked perfectly in this dish: it melted velvety smooth and had the right amount of sweetness and saltiness. So if you can get your hand use it!

By the way this picture was a great success on Instagram. I’m still wondering why since both composition and light are nothing special. This is why social media baffles me: one time post a great picture or a very interesting recipe and you barely get a blimp on the applicable stats (views, likes, clicks, whatever it is), then you post a random pic of a generic recipe and get plenty of views and click trough and comments and what not. My most viewed recipe is a recipe for yogurt panna cotta with one of the worse pictures I have taken.

I am pretty sure there is an explanation, but I am probably not smart enough to crack the code.  I guess it has something to do with having the right keyword in it and getting enough traffic to get Google to notice, but I am not sure how you choose the right keyword. So I will keep enjoying my 15 minutes of (very limited) fame as they randomly happen :)

Zucchini Parmesan

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: 2-4 Servings

Ingredients

  • 5-10 zucchini depending on the size
  • 1 can tomato puree
  • 8 slices of flavorful melting cheese (I used goat cheese)
  • 1 small onion diced
  • olive oil
  • salt
  • thyme
  • 1-2 anchovies (optional)

Directions

  1. Thinly slice the zucchini. You can choose to do lengthwise or cross wise. Lengthwise will make it less convenient to saute the zucchini and cross wise will make layers less pretty.
  2. In a pan add olive oil. When the oil is warm, add the diced onion and the anchovies (if using). Add the zucchini, season them with salt and thyme to taste and saute until they are cooked through and a bit charred. Set aside and let cool down.
  3. Using the same pan, add a bit more oil (if needed) and the tomatoes. Let cook until reduced. Add salt to taste.
  4. Layer the about 2/5 of the zucchini on the bottom of an oven dish. Cover with about 1/2 of the tomato sauce. Add a layer of cheese. Repeat a layer of zucchini, tomato and cheese. Finally top with the leftover zucchini and cheese.
  5. After this step you can bake the dish immediately or put it in the fridge for up to a day.
  6. Bake in the oven at 375F for about 30 minutes or until the cheese is melted and the top layer is golden brown. If needed turn on the broiler for the last 5-10 minutes.
  7. Serve hot as a light main course or a rich side.

This entry was posted in Eggs, cheese and vegeterian, Entrée, Side Dish, Vegetarian and tagged , , , , , . Bookmark the permalink.

5 Responses to Zucchini Parmesan

  1. I am also confused by the ways of social networks and use them more for pleasure than to build audience… but that is how I am about the blog too. What definitely helps, besides the obvious, when it comes to food are simple recipes. I am always baffled at the amount of traffic my more ‘boring’ recipes generate…

  2. Chiara says:

    è una buona alternativa alla solita parmigiana di melanzane, brava !

  3. I *do* so like Zucchini Parmesan! Not quite as much as eggplant, perhaps, but a pretty close second. Love the bit of anchovy—adds zest to just about anything.

    And you’ve got me thinking about Instagram. I’m not on it yet, but maybe I should get with the program?

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