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Curtis Stone’s zucchini schnitzel melts recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform zucchini into a mouthwatering masterpiece with crispy parmesan-schnitzel coating in just 30 minutes.
Ingredients:
  • 75g breadcrumbs
  • 40g parmesan
  • 75g plain flour
  • 2 extra-large Free Range Eggs, lightly whisked
  • 4 medium zucchini (about 180g each), cut diagonally into 1cm-thick slices
  • 40g butter, divided
  • 72.80 gm extra virgin olive oil, divided
  • 500g cherry tomatoes
  • 200g mozzarella, torn into small pieces
Instructions:
  • Preheat your oven to 230°C (210°C fan-forced). Mix breadcrumbs, parmesan, and 1/4 tsp pepper in a shallow baking dish. Set up two more shallow dishes, one with flour and another with beaten egg. Season zucchini slices with pepper. Coat zucchini in flour, then dip in egg, and finally in the breadcrumb mixture, pressing gently to cover evenly.
  • In 2 large non-stick frying pans over medium heat, melt 20g butter and 1 tbs oil in each pan. Add half the crumbed zucchini to each pan and cook until golden brown and crisp, about 2-3 mins per side. Transfer the zucchini to a plate lined with paper towel to absorb excess grease.
  • Spread out the tomatoes on a rimmed baking tray, drizzle with 1 tablespoon of oil, and roast in the oven for 8-10 minutes until they are soft and beginning to burst. Transfer the roasted tomatoes to a bowl, add the remaining 1 tablespoon of oil, and gently mix, mashing some of the tomatoes with a fork to release their juices.
  • Preheat the grill to high heat. Clean the baking tray and arrange the zucchini on it. Spread the tomato mixture over the zucchini and sprinkle with mozzarella. Grill for about 1 minute until the cheese is melted and bubbly.

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