Zucchini Parmigiana

For dinner last night, I whipped up this Italian-style dish from a recipe PDugan had posted a couple of weeks ago.  It used three whole Local Box zucchini and the parsley we had left after our herbally cocktails last week.  The best part? It made enough to freeze a second, smaller, dish for later consumption.  I’d advise a bit more zucchini and a bit less cheese – perhaps less ricotta, in particular – than the recipe calls for.  The breaded zucchini layered inside was spot-on, though!  I give it a silver medal!

How have you used your Local Box zucchini?


One response to “Zucchini Parmigiana

  1. Just wanted to say that I made the sorrel soup last night from the recipe included in the box & it was a keeper! I had also accumulated about 4 eggplant, so made some pickled eggplant for winter tapas–it’s hard to imagine that one day it will be gone…when it is, I’ll miss it, so will enjoy this with some goat cheese smeared on garlic toasts:

    Pickled Eggplant

    4 eggplant, cut in 1 1/2 ” cubes (don’t peel)
    1 1/2 tsp kosher salt
    3 c. red wine vinegar
    4 cloves garlic–2 unpeeled, 2 peeled
    1/2 bunch thyme
    2 bay leaves
    10 peppercorns
    1 1/2 c. olive oil

    Salt cubes of eggplant and leave in colander to drain for about an hour. Quickly rinse and place in pot with vinegar, unpeeled garlic cloves, thyme and bay leaves. Bring to boil, then turn down & simmer for 20 minutes until tender. Drain & pack into jars. Pour olive oil into jars, moving eggplant pieces around with a skewer or knife to allow oil to surround pieces. Place peeled garlic in jars, seal process for 20 minutes. Also keeps well for at least several weeks refrigerated.

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