Monzoors Kitchen- A Food Blog With Perfect Recipes

  Preparation-15 minutes Cook- 10 minutes Total-25 minutes Yield- 4 servings INGREDIENTS 1   cup   vegetable oil 1   cup   Panko* ½   cup   freshly grated Parmesan 2   medium zucchini ,  thinly sliced to 1/4-inch thick rounds ½   cup   all-purpose flour 2   large eggs ,  beaten INSTRUCTIONS Heat vegetable oil in a  large cast iron skillet  over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

  Ingredients: 1 lb warm or possibly mild Italian sausage links or possibly bulk 1/4 lb small button mushrooms halved 1 x red onion minced 2 tsp tomato paste 2 x garlic cloves minced 6 large plum tomatoes diced 2 Tablespoon finely-sliced basil 1/2 cup minced parsley 1 1/2 cup whipping cream Salt to taste Freshly-grnd black pepper to taste Directions: If using links, remove sausage from casings. Cook sausage meat till browned, 4 to 6 min, in large skillet over medium-high heat, breaking up pcs with wooden spoon during cooking. Remove meat to paper towel to drain. Pour off and throw away all but 1 Tablespoon fat from skillet. Reduce heat to medium, return skillet to heat and add in mushrooms and red onion. Cook, stirring, till mushrooms begin to release their moisture and onions are translucent/soft, about 4 min. Add in tomato paste and cook 2 min. Add in cooked sausage, garlic and tomatoes with any collected juice. Stir and scrape any browned bits from bottom of skillet. Add in basi...