SUMMER ZUCCHINI PARMENSAN & ZUCCHINI-PARMENSAN FRITTERS!

These are great side dish recipes for using up all those Summer Zucchinis

ZUCCHINI PARMESAN

Delicious and a easy way to use zucchini.

INGREDIENTS:

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar chunky spaghetti sauce
1 cup shredded mozzarella cheese
½ cup parmesan cheese

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C).
In a medium frying pan heat the olive oil over medium heat and sauté the zucchini, onion and garlic until the onion is tender.
Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella & parmesan cheese (use more or less depending on your preference).
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Recipe from Allrecipie’s Mary Jo

ZUCCHINI-PARMENSAN FRITTERS

These zucchini and parmesan fritters are really easy to prepare and make a nice side dish.

INGREDIENTS:

1 lb (about 3 medium) zucchini, coarsely grated
1/2 cup coarsely grated parmesan cheese
2 eggs, lightly beaten
1/4 to 1/3 cup flour*
1 teaspoon salt
Freshly ground black pepper
3 to 4 tablespoons vegetable oil
1 tablespoon of fresh basil or other fresh herb (optional)

DIRECTIONS:

Grate the zucchini on the largest holes of a box grater. Wrap it inside two thicknesses of cheesecloth and pepper and mix well. The batter will be loose but shouldn't appear watery.
Heat 3 tablespoons of the oil in a large pan over medium-high heat. Working in batches, add about 2 tablespoons of the zucchini mixture for each fritter, leaving plenty of room in the pan to turn them easily. Fry until golden brown and the edges of the fritters hold together fairly well when you try to flip them over, about 2 to 3 minutes per side. You may need to add more oil to the pan after a batch or two.
Transfer to a paper towel lined platter and blot the excess oil. Serve with a warm marinara sauce for dipping.
**Because the amount of liquid that zucchini gives off can vary, it's best to start out with a scant 1/4 cup of the flour in your mixture. Once your oil has heated, make a "test fritter" to see how much they spread. Drop about 2 tablespoons of the mixture into the hot oil. If the fritter spreads out to much more than a 3-inch diameter, add 1 additional tablespoon of flour to your zucchini mixture.
Recipe from mygourmetconnection