Ingredients with Measurements:
- 2 large zucchini, sliced into 1/4 inch thick rounds
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil
Special Equipment Needed:
- Large skillet
- Baking sheet
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, basil, parsley, garlic powder, onion powder, salt, and pepper. Mix until combined.
3. Place the flour, eggs, and panko bread crumbs in separate shallow dishes.
4. Dip each zucchini round in the flour, then the egg, and then the panko bread crumbs. Place on a baking sheet.
5. Heat the olive oil in a large skillet over medium heat.
6. Place the zucchini rounds in the skillet and cook for 2-3 minutes per side, or until golden brown.
7. Place the zucchini rounds on the baking sheet.
8. Top each zucchini round with a spoonful of the ricotta cheese mixture.
9. Bake for 10-15 minutes, or until cheese is melted and bubbly.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 240
Fat: 11g
Carbohydrates: 21g
Protein: 11g
Substitutions for Ingredients:
- Ricotta cheese: cottage cheese
- Parmesan cheese: pecorino romano cheese
- Basil: oregano
- Parsley: cilantro
- Olive oil: vegetable oil
Variations:
- Add cooked bacon or sausage to the ricotta cheese mixture.
- Top with marinara sauce before baking.
- Add diced bell peppers or mushrooms to the ricotta cheese mixture.
Tips and Tricks:
- Make sure to coat the zucchini rounds in the flour, egg, and panko bread crumbs before cooking.
- Cook the zucchini rounds in batches to avoid overcrowding the skillet.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve on a platter with a side of marinara sauce.
- Top with fresh chopped parsley or basil.
Garnishes:
- Fresh chopped parsley or basil
- Grated Parmesan cheese
Pairings:
- A crisp white wine, such as Sauvignon Blanc
- A light salad
Suggested Side Dishes:
- Roasted potatoes
- Steamed vegetables
- Garlic bread
Troubleshooting Advice:
- Make sure to coat the zucchini rounds in the flour, egg, and panko bread crumbs before cooking.
- Cook the zucchini rounds in batches to avoid overcrowding the skillet.
Food Safety Advice:
- Make sure to cook the zucchini rounds until they are golden brown and cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Zucchini and ricotta flancati is a traditional Italian dish, typically served as an appetizer or side dish. The dish is believed to have originated in the region of Tuscany, and has been enjoyed for centuries.
Flavor Profiles:
This dish is savory and cheesy, with a hint of garlic and herbs.
Serving Suggestions:
- Serve as an appetizer or side dish.
- Serve with a side of marinara sauce.
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Region: Italian