- 2 zucchinis (medium)
- 1/2 teaspoon salt
- 6 tablespoons white flour
- 3 eggs
- 2 teaspoons seasoned salt (or 1 vegetable bouillon cube)
- 16 ounces heavy cream
- 2–3 tablespoons fresh parsley (minced)
- Wash and peel zucchini. Cut each in half, and then lengthwise into slices the width of three pennies stacked together. (You’ll get about 20-25 slices.) Salt them up generously, and leave aside in a bowl for about 15 minutes to let them sweat out the moisture.
- Separately beat two eggs in a soup bowl, and add 1 teaspoon of seasoned salt (or 1/2 bouillon). Mix well. Take another bowl and pour the flour into it.
- Heat up a generous amount of oil in a frying pan on the highest setting. Dry each zucchini slice with a paper towel. First dip each in the bowl with flour, then in the bowl with eggs. Place carefully into the frying pan. Fry at the highest setting for a while, and then bring the heat down to medium. As you’ll fry two or three batches due to amount of zucchini remember that the first batch will take the longest to fry, or about 3-4 minutes on each side. Each subsequent batch will only take half that. (You’ll further bake zucchini so you are not frying them up completely, just until they get the right blushing color.) Heat oven to 390F.
- Beat the remaining egg, and mix with heavy cream, parsley and the remaining seasoned salt (or bouillon).
- Layer all slices into a pan (approximately 12-14 inch in diameter). You’ll have 2-3 levels. Once layered, pour the heavy cream mixture over it evenly. Bake for 25 minutes, turning the pan around midway through.