French Marigold Parmesan Zucchini - Skirt in the Kitchen

French Marigold Parmesan Zucchini

~ Skirt in the Kitchen ~

Chop 1 purple onion to caramelize in a skillet of olive oil, couple of tablespoons, browning well.

Remove leaves from the stems of thyme and rosemary– chop finely, the same with garlic. Add herbs and garlic into onions at the close of browning, adding a little more oil– not cooking long so that the garlic does not burn. Pour into the saucepan or large skillet 28 ounces canned peeled tomatoes. The peeled are softer for a better sauce. Keep heat on medium, let the sauce cook down to thicken a bit, then cover on lowest temperature to keep warm.

Into 1 1/2 cups flour, seasoned well with coarse salt and freshly ground black pepper, tear petals of 2 French marigolds.

Tastes like a blend of tarragon and radicchio, can be substituted for saffron.

On parchment paper in the oven set at 400 degrees Fahrenheit, brown (toast well) 10 slices white sandwich bread. With parchment paper instead of a bar pan, bread does not have to be turned. Place into a food processor to make into fine-textured bread crumbs. Season the bread crumbs with garlic powder and Italian seasoning.

Slice 4 or 5 zucchinis; dredge in flour, then in egg, then into the crumbs. Fry in enough oil,

only a few minutes on each side, draining on a rack and slightly cooling before

overlapping in an oblong baking dish with some of the sauce (just a little) spread on the bottom of the dish, under zucchini. Put the same amount of sauce on top of the zucchini, then more overlapping zucchini (another layer)… more sauce, again…