Il Gattopardo’s Parmigiana of Zucchini With Smoked Mozzarella, Fresh Tomato Sauce, and Basil

Il Gattopardo’s Executive Chef Vito Gnazzo shares this recipe for his acclaimed appetizer
Staff Writer
zucchini parm

Il Gattopardo

Il Gattopardo’s Executive Chef Vito Gnazzo shares this recipe for his acclaimed appetizer — Parmigiana of zucchini with smoked mozzarella, fresh tomato sauce, and basil — which is a long-time favorite among Il Gattopardo’s guests, and is the perfect way to begin one of the chef’s incredible Southern Italian feasts! The dish pairs perfectly with a glass of Falanghina/Biancolella 2014 Tramonti a delicious white wine from Amalfi, in the southern region of Campania, and one of the chef’s favorite white wines.

1
Servings
1001
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 small green zucchini
  • Salt, to taste
  • Pepper, to taste
  • 1 egg
  • 2 Ounces flour
  • 1 Ounce milk
  • 2 Tablespoons oil
  • 2 Ounces tomato sauce
  • 4 Ounces smoked mozzarella di bufala, chopped
  • 2 Ounces grated Parmigiano cheese
  • 1 bunch basil, chopped
  • 1 bunch basil, chopped
  • 1 Ounce extra virgin olive oil

Directions

Slice the zucchini in half lengthwise (or however you prefer) and season with salt and pepper.

In a mixing bowl, combine the eggs, flour, and milk.

Add the oil to a sauté pan over medium-high.

Dip the zucchini into the mixture and then place them in the sauté pan, frying them until they are golden brown on both sides. Once fried, lay the zucchini on a kitchen towel to dry.

In a serving terrine, add enough tomato sauce to coat the bottom and place the zucchini wedges down side by side.

Add the tomato sauce, chopped mozzarella, Parmigiano, basil, and drizzle with olive oil.

Repeat for another layer.

Bake for 20 minutes at 400 degrees F and serve hot.

Buon appetito!

Nutritional Facts

Total Fat
84g
100%
Sugar
4g
4%
Saturated Fat
39g
100%
Cholesterol
103mg
34%
Carbohydrate, by difference
32g
25%
Protein
31g
67%
Vitamin A, RAE
208µg
30%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
113mg
11%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
39µg
10%
Iron, Fe
5mg
28%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
377mg
54%
Selenium, Se
30µg
55%
Sodium, Na
1981mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
210g
8%
Zinc, Zn
5mg
63%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.