Description
Crispy zucchini parmesan delivers summer garden freshness with Italian-inspired comfort. Melted cheese and golden-brown breading create a delightful main dish perfect for sharing with hungry friends and family.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchinis, sliced into 0.25 inches (0.64 centimeters) rounds
- 2 eggs, beaten
- 2 cups marinara sauce (homemade or store-bought)
- 1 ½ cups shredded mozzarella cheese
Coating Ingredients:
- 1 cup breadcrumbs (or panko for extra crunch)
- ½ cup grated Parmesan cheese
- ¼ cup grated Parmesan cheese
Seasoning Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt (to taste)
- Black pepper (to taste)
Garnish:
- Fresh basil leaves (optional)
Instructions
- Preheat the oven to a high temperature of 200C (400F), ensuring an even cooking environment for the zucchini.
- Prepare a baking sheet by lining it with parchment paper or lightly coating with cooking spray to prevent sticking.
- Create a crispy coating mixture by combining breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper in a shallow dish.
- Whisk eggs in a separate bowl to create a binding agent for the breading process.
- Transform each zucchini slice by first dipping it thoroughly in beaten eggs, then generously coating with the seasoned breadcrumb mixture.
- Carefully arrange the breaded zucchini slices in a single, non-overlapping layer on the prepared baking sheet.
- Roast the zucchini slices in the hot oven for approximately 15 minutes, carefully flipping them midway to ensure even golden crispiness.
- In a baking dish, spread a thin layer of marinara sauce to create a flavorful base.
- Construct layered stacks by placing the crispy baked zucchini slices over the sauce, then generously top with additional marinara and mozzarella cheese.
- Repeat the layering process, ensuring the final layer is adorned with a generous sprinkling of mozzarella and Parmesan cheese.
- Return the assembled dish to the oven and bake for 15 minutes until the cheese becomes wonderfully melted and bubbly.
- Finish the dish by garnishing with fresh basil leaves and serve piping hot alongside pasta, garlic bread, or a crisp salad.
Notes
- Ensure zucchini slices are uniformly cut to guarantee even cooking and crispy texture.
- Pat zucchini dry with paper towels before breading to prevent soggy results and help coating stick better.
- Use freshly grated Parmesan for richer flavor and better melting compared to pre-packaged cheese.
- For gluten-free version, swap breadcrumbs with almond flour or gluten-free panko breadcrumbs to maintain crispy coating.
- Make it healthier by using whole wheat breadcrumbs and reducing cheese quantity for lower-calorie option.
- Choose firm, medium-sized zucchini without soft spots to ensure best taste and texture.
- Create vegetarian protein boost by adding quinoa or white beans between zucchini layers.
- Experiment with different herbs like oregano or thyme in breadcrumb mixture for varied flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg