This fresh touch on the Aubergines Parm has the taste of a summer garden in Italy

Ode to the Aubergine Parm in the zucchini key, this recipe channels the summer flavors of an Italian garden, but with a nod to the Aubergine of my youth in New Jersey. The Parm I knew best was reliably, heavy on the panel and covered with an almost unreasonable amount of mozzarella – and I loved each bite. This version maintains this spirit but takes a simpler path: no panel, no dredging station, just zucchini boards, slightly salty and shallow fries until they are golden and tender, then superimposed with sauce and cheese. It is faster and easier to make, especially when you don’t want to play all this humid handle routine.

We have also tested an eggplant style breaded version in the test kitchen, which delivered wealth and structure and was also a success, but this effortless version has more summer appeal. It is more except, lighter and a little less intense – perfect in itself or served alongside pasta. It is all the cheesy and tomato comfort, in an easy -to -love format (and slightly easier to do).

Salte your zucchini

This recipe is intended to highlight peak zucchini. To let their herbaceous flavor shine, it is essential to salty the zucchini boards before cooking. This simple step derives an excess of humidity, which concentrates the gentle flavor of the vegetable while preventing a soggy texture. This also prevents zucchini from transforming the whole dish into aqueous disorder. As editor of the associated food, Laila underlines in her guide zucchini that burn properly, Salting Les Courgettes are preparing for better browning in the pan – giving zucchini a chance to caramelize instead of steam. The gain: no more structure, no more flavor and a more golden fried exterior.

Fry or not fry?

Do you really need to fry zucchini? Why can’t you roast it? These are reasonable questions. The answer comes back to what the zucchini frying does. It is not only for the crisp; It is intended to concentrate the flavor, to add richness and to fuck the natural sweetness of the zucchini. The roasting makes some of these things – you can concentrate the flavor in the oven and develop a golden exterior. However, even if it is slightly easier, it does not give zucchini which are as creamy and silky as fries, and which counts in the final dish.

Layer as you think

Once you have your fried zucchini and your sauce, it is superposition. You do not need an imposing battery, only enough to keep the dish together and guarantee that each bite strikes the trifecta of the Cheese-Sauce-cheese. Start with a thin scan of sauce to prevent collage, then alternate layers of zucchini, sauce and cheese. Turn on each layer – the balances are greater than excess. And if some fried boards disappear (alias eaten) before going to bed, no one judges.

What comes out of the oven is bubbling and gilded, with tender zucchini nestled between sauce ribbons and melted cheese. It is rich, sticky and green in all good manners – the kind of comfort you want to dive into the fork.

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