Zucchini Parmesan
Elevate your weeknight dinner routine with this irresistible Zucchini Parmesan recipe that blends crispy zucchini rounds, rich marinara sauce, and gooey mozzarella cheese into a layered masterpiece. Perfectly seasoned with Italian herbs and a crunchy panko-Parmesan coating, the zucchini slices are lightly fried to golden perfection before being baked into a bubbling casserole of cheesy goodness. With fresh basil as the finishing touch, this dish offers a hearty yet lighter alternative to classic eggplant Parmesan. Easy to prepare in under an hour, this recipe is ideal for feeding a crowd or serving as a comforting vegetarian entrée alongside a crisp salad or warm garlic bread.
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Recipe Information
Ingredients
- 2 large zucchini
- 1 teaspoon salt
- 3 large eggs
- 1 cup all-purpose flour
- 1.5 cups panko bread crumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 0.25 cup olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchinis into 1/4-inch thick rounds. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture. Pat the zucchini dry with paper towels.
In a shallow bowl, beat the eggs. Put the flour in a separate shallow dish. Mix the panko bread crumbs, grated Parmesan cheese, and Italian seasoning in another shallow dish.
Dredge each zucchini slice in flour, shaking off excess. Dip each slice in the beaten eggs, then press into the breadcrumb mixture to coat both sides.
Heat olive oil in a large skillet over medium-high heat. Working in batches, fry zucchini slices until golden brown, about 3 minutes per side. Transfer the fried zucchini to a paper towel-lined tray to drain excess oil.
Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Lay half of the fried zucchini slices in a single layer over the sauce. Spread another 1 cup of marinara sauce over the zucchini and sprinkle with 1 cup of shredded mozzarella cheese.
Repeat the layer with the remaining zucchini, marinara sauce, and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves before serving. Enjoy your homemade zucchini parmesan!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 11370 mg | 494% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 45.1 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2618 mg | 201% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
