Zucchini Parmigiana, and Fried Shrimp
with a little Spicy homemade Tarter sauce is what
I cooked for tonight, and I’m dead tired.😄
I prepared the zucchini the same way that I prepare Eggplant Parmigiana..No breadcrumbs …first, I slice them, then salt them and let them sweat…after about a half hour, I then dry then with paper towels..then I put flour in a plastic bag and coat them all ( at once) and place them on a tray…
Then I dip them in whipped eggs that I put 2 tablespoons of half and half,
a big handful of pecorino Romano cheese grated and fresh chopped parsley
Into the eggs …I dip them all at once and lay them out on two platters…
then I fry them all in vegetable oil..and place them on a rack…
I use very little sauce between the layers, three layers, with sauce, mozzarella
and grating cheese…the top layer just gets grating cheese.
Baked @375° for 25 - 30 minutes..tomorrow, I will make delicious Zucchini Parmigiana sandwiches with the leftover…😋
For the shrimp tarter sauce:
2 rounded tablespoons of Mayonnaise
1 rounded tablespoon of sour cream
About a dozen of chopped green olives
About two rounded tablespoon of chopped pickles
Two chopped scallions
A dash of mustard, a dash of lemon.
About 1/4 teaspoon of cayenne pepper.😋
I did a pictorial of the zucchini prep.
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with a little Spicy homemade Tarter sauce is what
I cooked for tonight, and I’m dead tired.😄
I prepared the zucchini the same way that I prepare Eggplant Parmigiana..No breadcrumbs …first, I slice them, then salt them and let them sweat…after about a half hour, I then dry then with paper towels..then I put flour in a plastic bag and coat them all ( at once) and place them on a tray…
Then I dip them in whipped eggs that I put 2 tablespoons of half and half,
a big handful of pecorino Romano cheese grated and fresh chopped parsley
Into the eggs …I dip them all at once and lay them out on two platters…
then I fry them all in vegetable oil..and place them on a rack…
I use very little sauce between the layers, three layers, with sauce, mozzarella
and grating cheese…the top layer just gets grating cheese.
Baked @375° for 25 - 30 minutes..tomorrow, I will make delicious Zucchini Parmigiana sandwiches with the leftover…😋
For the shrimp tarter sauce:
2 rounded tablespoons of Mayonnaise
1 rounded tablespoon of sour cream
About a dozen of chopped green olives
About two rounded tablespoon of chopped pickles
Two chopped scallions
A dash of mustard, a dash of lemon.
About 1/4 teaspoon of cayenne pepper.😋
I did a pictorial of the zucchini prep.
