A question about a recipe: Eggplant Parmesan

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?

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Recipe question for: Eggplant Parmesan

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ChefJune
ChefJune August 12, 2014

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?

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Susan W
Susan W August 12, 2014

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.

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ATG117
ATG117 August 13, 2014

I think the key is to salt and dry teh zucchini so you're finally product isn't too wet.

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Nancy Jo
Nancy Jo August 13, 2014

No sacrilege at all! I would try the same technique. Go for it and let me know how it is!

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NYNCtg
NYNCtg August 13, 2014

My Mother makes Zucchini Parm all the time in the summer. Do salt and dry the zucchini as it will get soggy. Very soggy.

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ATG117
ATG117 August 15, 2014

There was a recipe for a zucchini parm in serious eats this wk.

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