As much as I love eggplant Parmesan, I think I like this Calabrian version with zucchini even more. It seems lighter and fresher, and the sharp caciocavallo cheese gives it a great flavor. If you can’t find it, substitute an aged provolone—or, if you’d like a milder cheese flavor, use mozzarella.

Zucchini Parmesan is a delicious and satisfying dish that showcases the natural flavors of zucchini with layers of tangy tomato sauce and melted cheese. The zucchini slices are coated in a crispy flour coating and fried until golden brown, then baked with marinara sauce and a combination of caciocavallo, provolone, or mozzarella cheese. A sprinkle of fresh basil and grated Parmigiano-Reggiano or Pecorino Romano adds a final touch of flavor. The result is a hearty and flavorful dish that can be served as a main course or a side dish.

Serves 6

INGREDIENTS

• ⅓ cup unbleached all-purpose flour
• ½ teaspoon salt
• Freshly ground pepper
• Vegetable oil for frying
• 2½ pounds zucchini (about 6 medium), scrubbed, trimmed, and cut lengthwise into ¼-inch-thick slices
• 2 cups Marinara Sauce or other plain tomato sauce
• 6 ounces caciocavallo, or aged imported Italian provolone, or mozzarella, sliced
• 6 fresh basil leaves, shredded
• ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano

INSTRUCTIONS

1. On a plate, toss the flour with the salt and pepper to taste.
2. Heat about ½ inch of oil in a large skillet over medium heat until a bit of flour sizzles when sprinkled into the pan.
3. Dip a few of the zucchini slices in the flour, tap off the excess, and carefully place the slices in the oil in a single layer, without crowding.
4. Fry until golden brown on the first side, about 3 minutes.
5. Turn the slices over and brown on the other side, 2 to 3 minutes more.
6. Drain the slices on paper towels. Repeat with the remaining zucchini.
7. Preheat the oven to 350°F.
8. Spread a thin layer of the tomato sauce in a 9- ×-9- ×-2-inch baking dish.
9. Place one third of the zucchini slices in the baking dish, overlapping them slightly.
10. Break the cheese into small pieces and scatter half of them over the zucchini.
11. Sprinkle with some of the basil.
12. Top with another layer of sauce, half of the remaining basil, and a sprinkling of grated cheese.
13. Repeat the layering using half of the remaining zucchini, the remaining cheese pieces, some sauce, and the remaining basil.
14. End with a final layer of zucchini, sauce, and the remaining grated cheese.
15. Bake for 45 minutes (longer if it’s been refrigerated), or until the sauce is bubbling.
16. Let stand for 10 minutes before serving.
17. Serve hot.

SERVING SUGGESTIONS:

• Zucchini Parmesan can be served as a main course alongside a fresh green salad and some crusty bread.
• It also makes a delicious side dish to accompany grilled meats or roasted chicken.
• Serve it as a vegetarian option at a potluck or gathering.
• Pair it with a glass of red wine or a refreshing summer cocktail for a complete dining experience.
• Garnish with additional fresh basil leaves and a sprinkle of grated cheese for an attractive presentation.
• Leftovers can be enjoyed the next day for a quick and satisfying lunch.
• Serve with a side of pasta or steamed vegetables for a well-rounded meal.
• Consider adding some garlic bread or garlic knots on the side for an extra indulgent touch.
• Finish the meal with a light dessert like fresh fruit or a scoop of gelato for a balanced and satisfying ending.