Making the tempura batter: 

1. Add Caputo Lievito Dry Yeast to the sparkling water and whisk for 30 seconds (be sure the water is cold).
2. Add the Caputo "00" Chefs Flour and rice flour and whisk until all ingredients are well combined. 
3. The mixture should be loose and consistent.

 Making the Tomato Sauce:

1. Marinara Sauce Recipe

Prepping the Zucchini:

1. Prepare a frying pan with Olitalia Extra Virgin Olive Oil and heat to 350F.
2. Cut the zucchini length-wise into ¼-inch strips. 
3. Dip the zucchini into the tempura batter and fry until golden brown.  
4. Once they are cooked, place them on a paper towel to dry. 

 Arranging the Zucchini Parmigiana: 

1. Using a casserole dish, start building your parmigiana by coating the bottom with tomato sauce.  Then, add fried zucchini, pecorino, and fresh mozzarella. Continue to do this until you have reached the top.  
2. Place in the oven with the broiler on, and bake until the mozzarella is melted (a few minutes).
3. Remove from the oven, top with olive oil, basil and serve.