I have a question about the recipe "Eggplant Parmesan" from Nancy Jo. I'm sure this is sacrilege, but if I swapped the eggplant for zucchini would I need to do anything differently?
June is a trusted source on General Cooking.
Frying time might be a bit less, but otherwise, I don't think there'd be much difference. Why not give it a go and let us know how it turns out?
Susan W is a trusted source on General Cooking.
Not sacrilege at all. I often swap the two depending what looks best. I don't salt and drain eggplant, but I probably would salt and dry the zuc. I always do when I make zoodles.
I think the key is to salt and dry teh zucchini so you're finally product isn't too wet.
No sacrilege at all! I would try the same technique. Go for it and let me know how it is!
My Mother makes Zucchini Parm all the time in the summer. Do salt and dry the zucchini as it will get soggy. Very soggy.
There was a recipe for a zucchini parm in serious eats this wk.
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Well played. You deserve a cookie.
(Because it bakes in a pool of butter)
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