browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Zucchini Steak with Tomato and Mushroom Sauce

Posted by on April 16, 2018
Savory crispy fried zucchini with a savory tomato and mushroom sauce.
Savory crispy fried zucchini with a savory tomato and mushroom sauce.

An incredible blend of savory flavor and texture, this crispy zucchini is the canvas for a nice tomato sauce with sautéed mushrooms. You will likely go back for seconds… I know I always do……sometimes thirds…..

The Recipe!

 One medium/large green zucchini, sliced 1/4 inch thick lengthwise.

1/2 lb of fresh mushrooms

Tomato sauce of choice ( I use a can of organic San Marzano tomatoes to create my own sauce with herbs, salt and a touch of honey)

2 eggs, beaten in a dish with 2 tablespoons of water

Extra-virgin olive oil for frying (low-heat)

2 tablespoons of butter

Flour mixture:

1 cup of whole wheat flour
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of salt
1 teaspoon of fresh ground pepper
1 teaspoon of turmeric

Crispy Zucchini Steaks

Crispy Zucchini Steaks

Crispy Zucchini Steaks

Crispy Zucchini Steaks

La Methode!

Slice the mushrooms and sauté them in a few tablespoons of extra-vrigin olive oil and a tablespoon of butter on a low fire until tender. This can be done well in advance to save you time.
Make your sauce as I have done, or use your favorite tomato sauce (time saver!)
Dredge the zucchini in the flour then egg, repeat and then one last coat of flour (a double coat)
Heat up a large pan with about 1/4 inch of extra-virgin olive oil and 2 tablespoons of butter on a low-medium heat.
When the oil is hot, fry both sides of the zucchini until golden brown.
Top with sauce and then mushrooms.
Bon Appetite!!

Comments are closed.