Tessa’s Recipe Rundown
Taste: How could something doused with marinara and sprinkled with cheese not taste absolutely heavenly? Texture: While oven “frying” the zucchini doesn’t produce the crispiest results, the texture is still surprisingly crave-able. Ease: Much easier than chicken parmesan or lasagna. Appearance: Any food that has a small, geometrically perfect shape is always going to be pretty. Pros: This is a perfect recipe for sneaking in some vegetables to your life and can easily be adapted to whatever squash or vegetable that’s in season. Cons: The recipe involves a 2-step oven process, nothing difficult though. Would I make this again? Yes, but probably with a different squash as the seasons change.This post may contain affiliate links. Read our disclosure policy.
Lately I’ve been inspired to cut down on my meat intake and increase my vegetable intake. Doing so improves my health, my wallet’s health (meat can get expensive), and the planet’s health. What do I have to lose? I’ll admit that I grew up consuming some type of meat or poultry daily, so it is a bit of a challenge for me to alter my diet like this. I’ve never been the type of person who can survive off salads alone – I prefer something warm and fulfilling. This is where my recipe for zucchini parmesan comes in. Its hot and bubbling, oozing with cheese, and full of the last of summer’s mild tasting zucchini. I ate this for dinner with a side salad and a hunk of crusty bread and completely forgot I had skipped eating meat that day.
Layered Zucchini Parmesan
Ingredients
- 3 large zucchini, sliced into 1/3-inch coins
- 1 tablespoon extra-virgin olive oil
- 1/2 cup parmesan cheese, grated and divided in half
- 1/4 cup Italian bread crumbs
- salt & freshly ground pepper to taste
- 1 cup marinara sauce, homemade or bottled
- 1/2 cup mozzarella cheese, grated
Instructions
- 1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
- 2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
- 2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
- 3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
- 4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
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Delicious!
Excellent! Baking the zucchini prior is the key. I made my own marinara sauce from a recipe on line with crushed chilis and fresh garden basil – worked great. Will definitely make again.
[…] I like to slice 1/2 inch rounds, bread and pan fry and serve with marinara top dip or you can make this zucchini parmesan. For an asian-inspired meal I like to use them in pancakes (throw the sprouts in too!) like these. […]
I am going to make this for dinner, thank you! I also absolutely love the layout of your blog and will be coming back for more recipes.
Many blogs ramble on and on, which makes it hard to locate the recipe. (Also I have no interest in Uncle Ed’s 70th party or Suzie’s graduation or whatever they are talking about. Especially when I’m just trying to make dinner) Your short question/answer section provided me with everything I needed to know!! Love it ☺️
[…] Layered Zuchinni […]
Please try to learn spelling basics — “What do I have to “loose” ???
The word is “lose”
Pete, I bet you are a blast a parties.
Really simple and great results
yummy! I couldnt stop eating!
I have made this 3x now and every time we love it more. I give the recipe to everyone because anybody to tries it falls in love. Thank you!
Cultural appropriation? Zucchini alla parmigiana isn’t American.
I made this recipe with a twist. First off I made it gluten free and second I used Red pepper flakes.
I used a sleeper zucchini that grew pretty big in our garden. I sliced the zucchini and removed the seeds from the center. I dipped the zucchini in the egg wash and gluten free italian bread crumbs that I mixed with parmesan cheese and 1/2 cup sgredded mizzerella and 1/2 cup Meunster…the sauce I used was a local to Nebraska “Mr.C’s” also gluten free. I baked the zucchini and while it was baking I browned mild italian sausage and onion in a pan. With the seeds removed the chese created a well and I spooned the sausage and onion into each well. Topped with a slice of Mozzarella and sauce. Mine was two layers of zucchini and I alternated a slice of meunster and sauce then tore mozzerella on top. My husband was thouroughly impressed!!!