Ever since I made the meatballs a la parmigiana, I’ve been wondering how to transform it into a vegetarian dish. Eggplants would turn too soggy if baked or fried then baked again until the cheese topping melted. Other vegetables that could withstand multiple cooking, like cauliflower, are too irregularly shaped to hold the slices of cheese in place.
And then I came across a recipe called zucchini parmesan. Oh, yes, zucchini is the perfect choice.
Just cut the zucchini into rings and brown both sides in oil.
Top with a slice to tomato, mushroom and tomato sauce.
Lay on some mozzarella and cook until the cheese turns gooey.
Lovely. Just lovely!
Zucchini medallions with mozzarella and chili
- 1 zucchini cut into half-inch medallions
- 2 tablespoons flour
- 2 tablespoons olive oil
- 4 to 6 tablespoons tomato sauce store-bought or homemade, your choice
- thin slices of tomato how many depends on how many zucchini medallions you’ve got
- slices mushrooms I used canned
- slices mozzarella
- 1 finger chili chopped
- Toss the zucchini with the flour.
- Heat the olive oil in a pan. Over medium heat, pan fry the zucchini medallions, in a single layer, until the underside is lightly browned. Flip them over and sprinkle with salt and pepper. Continue frying for another minute.
- Turn off the heat. Smear each zucchini medallion with tomato sauce. Top with a tomato slice then with a slice of mushroom. Sprinkle with salt and pepper. Return the pan on the stove keeping the heat low this time.
- Top each zucchini medallion with a slice of mozzarella. Cover the pan and cook over low heat until the mozzarella is melted.
- Using a spoon, scoop out the zucchini medallions and arrange on a plate. Sprinkle with the chopped chili. Serve at once.