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A question about a recipe: Eggplant Parmesan

C1a31eb3 1602 4b88 9617 c1d332433d9c  eggplant parm

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?

asked by Sophie Wallerstedt about 3 years ago

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6 answers 1030 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

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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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

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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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

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

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47a19ce9 492b 455c aab6 ec43a43668ad  ss061409ni177
added about 3 years ago

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

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01b18dff 9228 4fd0 ae7d 706e2150b95f  stringio
added about 3 years ago

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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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

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

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