Curtis Stone’S Zucchini Schnitzel Melts Recipe

Step 1

Preheat oven to 230°C (210°C fan-forced). In a shallow baking dish, combine breadcrumbs, parmesan and 1/4 tsp pepper. Place flour and egg in separate shallow baking dishes. Season zucchini slices with pepper. Working in batches, coat zucchini in flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture, pressing to coat.

Step 2

Heat 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. Cook for 2-3 mins each side or until golden brown and crisp. Transfer the zucchini to a plate lined with paper towel.

Step 3

Meanwhile, on a large rimmed baking tray, toss the tomatoes with 1 tbs oil. Roast in oven for 8-10 mins or until the tomatoes soften and begin to burst. Transfer to a bowl. Add the remaining 1 tbs oil and stir to combine, breaking up some of the tomatoes with a fork to release their juices.

Step 4

Preheat grill on high. Wipe baking tray clean and add the zucchini. Spoon tomato mixture over zucchini and top with mozzarella. Cook under the grill for 1 min or until cheese melts.