I realize zucchini season is basically over at this point, but this recipe is definitely one to file away for next summer, especially if you’re one of those people with your own garden who inevitably ends up swamped with tons of zucchini during the summer. This is a great way to use up those zucchini and it’s WAY more interesting than just making another loaf of zucchini bread. This dish is a creative, summery twist on chicken or eggplant parmesan.
This would be a great meal option for a time when you have to feed both vegetarians and non-vegetarians. Just leave the prosciutto slices out of some of the stacks for a vegetarian option.
This recipe has quite a few steps and honestly it’s pretty time consuming. It’s not at all hard to make, but it’s certainly not something you’re going to whip up on a weeknight in 30 minutes or less.
I didn’t follow the sauce recipe that’s included below. I had several batches of my own homemade marinara in the freezer, so I just used that. This sauce recipe would be great if you have fresh tomatoes from your garden. If not, I’m sure you could substitute a large can of crushed tomatoes for the fresh ones or you could just use a jar of your favorite tomato sauce.
Having my finished food look like the picture that accompanies the recipe in a book or magazine is one of the best feelings in the world. It’s a feeling I don’t think I’ll ever get sick of.