Zucchini Parmigiana
We're putting a spin on the classic Parmigiana by making it with zucchini!
- Yield: 4 servings
- Prep Time: 20 min
- Cook Time: 10 min
Ingredients
Instructions
Making the tempura batter:
- Add Caputo Lievito Dry Yeast to the sparkling water and whisk for 30 seconds (be sure the water is cold).
- Add the Caputo "00" Chefs Flour and rice flour and whisk until all ingredients are well combined.
- The mixture should be loose and consistent.
Making the Tomato Sauce:
Prepping the Zucchini:
- Prepare a frying pan with Olitalia Extra Virgin Olive Oil and heat to 350F.
- Cut the zucchini length-wise into ¼-inch strips.
- Dip the zucchini into the tempura batter and fry until golden brown.
- Once they are cooked, place them on a paper towel to dry.
Arranging the Zucchini Parmigiana:
- 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.
- Place in the oven with the broiler on, and bake until the mozzarella is melted (a few minutes).
- Remove from the oven, top with olive oil, basil and serve.
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.
