Lasagna di Zucchine con Mortadella

Bresaola Burrata Salad

  • Citterio Fresco Mortadella
  • 2 slices Zucchini - sliced lengthwise
  • 1 slice tomato - halved
  • 1 slice fresh mozzarella - halved
  • 2 whole eggs - beaten
  • 1 large basil leave - torn into strips
  • 1c flour
  • 1c Panko bread crumbs
  • Roasted red pepper
  • Organic extra-virgin olive oil

- Slice Zucchini lengthwise, dip into flour (both sides), then dip into egg (both sides), then dip into panko bread crumbs (both sides).

- Place 3 tbsp olive oil in a pan on medium-high heat. Place coated zucchini into pan, crisp until golden brown on both sides (about 3 minutes per side). Remove zucchini from pan and place on paper towels to absorb excess oils.

- Once cooled, place 2 slices of Mortadella (folded) on bottom, then layer the 2 halves of mozzarella, then layer the 2 halves tomatoes, then place basil, then 2 more slices of Mortadella (folded).

- Top with remaining slice of zucchini and one roasted red pepper.

- OPTIONAL: warm in oven at 350 for about 10 minutes; or until cheese melts.

Serves 1

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