Are you ready to follow along on one of the most creative, delicious and just pure awesome recipes that has been crafted in our kitchen? Let me set the backdrop….
A couple weeks ago I told hubs I wanted to make a noodle free lasagna by using zucchini. This past weekend while I was away, hubs watched a cooking show with fried eggplant. Well his genius put the two together and when I came home all the ingredients were ready to be made into a masterpiece. Honestly, this is one of the most amazing things about hubs….he just creates in the kitchen. No recipe, no method. Just lots of mess here and there with the final product something I find genius.
We shut down our phones, turned on some tunes (gosh I am such a country fan now) and spent the evening making this Meatless Monday creation. Now, I will warn you that this is not a quick recipe or one to make when you’re in a hurry. It takes some time but is so worth all the hassle. There’s three steps: the sauce, the fried zucchini and the lasagna.
If you try it out let us know what you think or what you would do differently!!!
You will need a dash of red wine…having a glass is completely necessary.
Finely chop two white onions then add to a heated 1/4 cup of olive oil in a big pot.
Throw in some seasonings salt, pepper and a dash red pepper flakes.
Add two cloves of finely chopped garlic.
Simmer all these flavors together for about 5 minutes.
Next add your tomatoes.
We used two cans of whole peeled and one can of crushed.
By the way, I’ve learned since being married San Marzano are the best…closest to real thing.
Sorry but you need to share the wine now….
Add in about 1/4-1/2 cup of a red blend.
*here’s where hubs adds a secret ingredient and wishes for it to remain secret*
Bring to a soft boil and add some extra seasonings if you wish.
Simmer on low then top off the sauce with finely chopped fresh basil.
The longer this can all marinate, the better!
For the zucchini we used 4 eggs and 1/4 cup of milk. Beat together.
Heat a skillet with vegetable oil (should come up about 1.5 inches).
Add a box of Panko bread crumbs with 1/2 cup Italian seasoning bread crumbs.
Slice the zucchini in diagonal pieces about 1 inch thick.
Dip in the egg/milk mixture, then the Panko/breadcrumbs.
Put in the zucchini in the hot oil and fry until golden brown.
Drain on a paper towel.
Because we like cheese there were four types:
Ricotta, fresh Parmesan, Provolone & Mozzarella
I would like to interject now that this isn’t the healthiest of dishes in case you didn’t figure that out.
In a 13×9 in baking dish, add a little sauce.
Then a layer of fried zucchini.
Next a combo layer of cheese….get crazy! (no judgment)
Add a little more sauce then top with a bag of fresh spinach.
Oh, and some cheese.
Bake in the oven covered at 390 (not 375 or 400) for 30 minutes.
Uncover for the last 10 minutes for a golden brown top.
This is where you call and thank us.