*This post was made possible by my friends at T-Fal but as always, all opinions and suggestions are my own. Please support the brands that help me bring you recipes from Cheftin’s Kitchen*
With a broken stove and zucchini season in full swing I thought it would be fun to LIVeSTREAM how I make this an Individual Zucchini Parmesan. I also had planned to revamp my old Zucchini Parmesan recipe which I had shared back when the blog first launched.
My original recipe called for dipping each zucchini in flour and egg wash then baking in the oven to crisp up. Since I am stoveless at the moment I opted for the old fashioned frying method instead. Using a little bit of oil and my Pro Grade Saute pan with thermospot by T-fal, I was able to perfectly saute the zucchini slices to a golden crisp and without them being too oily.
As I mentioned in the video, the Thermospot techonology on these pans is really great, it basically tells you when your pans are at the perfect temperature for searing and sauteing. The little dot in the center of the pan has lines going around the perimeter of the dot and when the pan reaches optimal temperature, the lines disappear. It’s a genius and the perfect tool for every cook. Let me not forget that these pans are titanium and so easy to clean. Durability and easy clean up is always a winning combination.
The rest of the recipe is pretty much the same. And if you watch the whole video I’ve got a quick raw tomato sauce tip in there too. Otherwise my San Marzano Tomato Sauce RECIPE is perfect for this dish. The BIGGEST difference in this recipe is that this one is made in an oblong ceramic ramekin and baked in the TOASTER OVEN! Ah-mazing… right!
I’ll drop the quick recipe in the recipe card below for you too. Good luck and happy zucchini season!
The original Zucchini Parmesan recipe can be found HERE
If you are interested in the Kitchen Items I’m using in this video feel free to click my affiliate link below
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