Ingredients
3zucchini,ends trimmed, sliced into discs
coarse salt and freshly cracked black pepper
1cupall purpose flour
vegetable,or canola oil
⅔cuptomato sauce
½tspred pepper flakes,crushed, optional
1fresh mozzarella,(about 4½ oz), large ball or block, torn into small pieces
basil leaves,small handful, roughly torn
⅔cupparmesan,(about 3 oz), freshly grated
Preparation
Sprinkle the slices of zucchini with a small pinch of coarse salt and freshly-cracked black pepper on each side.
Preheat the oven to 350 degrees F.
In a large bowl, lightly dredge the zucchini slices in the flour, tapping them on the side of the bowl to shake off excess flour.
Heat ¼ cup of oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown.
Transfer the zucchini to paper towels to drain. Repeat in batches until all of the zucchini is cooked, adding more oil as necessary.
In a 13×9-inch baking dish or oven-proof skillet, arrange as many slices of zucchini as one can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few crushed red pepper flakes, and mozzarella.
Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden color. Add the parmesan, then bake for an additional 5 minutes.
Remove from oven and garnish with torn basil. Serve and enjoy!
