Zucchini Parmigiana
We're putting a spin on the classic Parmigiana by making it with zucchini!
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Cooking tools:
- Deep-fry thermometer
- Skillet
- Baking dish
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Oven
- Paper towel
Ingredients
- 100g (3/4 cup + 1 tablespoon) Caputo "00" Chefs Flour
- 3g (3/4 teaspoon) Caputo Lievito Dry Yeast
- 300g (1 and 1/4 cups) sparkling water
- 100g (2/3 cup) rice flour
- Olitalia Extra Virgin Olive Oil (for frying)
- Marinara Sauce
- 3 zucchini, cut length-wise into ¼-inch strips
- 2 balls mozzarella, fresh
- 1 and 1/2 cups Pecorino Romano
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