Parmesan Zucchini

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• vegetable oil (for frying)
• 1 cup panko breadcrumbs
• 3/4 cup fresh shredded parmesan cheese
• salt, to taste
• fresh ground black pepper, to taste
• 1 lb zucchini, bias cut into 1/4-inch slices
• salt, to taste
• 1/2 cup buttermilk
• 1/4 cup all-purpose flour
• 1 egg
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• parmesan cheese
• chopped fresh parsley
• lemon, wedges
• 1 cup store-bought marinara sauce
• 2 tablespoons heavy cream
• 2 tablespoons fresh parsley or 2 tablespoons fresh basil

Recipe

• 1 buttermilk batter:.
• 2 whisk all batter ingredients together in a bowl until there are no lumps. (prepare the batter just before using. however, it's okay if it sits 5-10 minutes.
• 3 zucchini:.
• 4 heat 1-1/2" to 2" oil in 375ºf in a saucepan.
• 5 combine panko, parmesan, salt and pepper in a large resealable plastic bag.
• 6 coat 1/4 in the prepare batter.
• 7 transfer to the bag, seal and shake until well coated.
• 8 repeat with remaining zucchini.
• 9 fry zucchini in batches for 1-2 minutes or until golden.
• 10 drain on paper towel-lined plate; season with salt and garnish with parmesan, parsley and lemon.
• 11 tomato cream sauce:.
• 12 simmer the marinara and cream in a small saucepan over medium-low heat 4-5 minutes or until warmed through; off the heat stir in parsley or basil. (sauce and cream may be warmed in a microwave at high power for 1 minute. stir in parsley or basil just before serving.).
• 13 serve with tomato cream sauce.