Ingredients
- 3 large zucchini, sliced into 1/3-inch coins
- 1 tablespoon extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian bread crumbs
- Kosher salt & freshly ground pepper, to taste
- 1 cup marinara sauce, homemade or bottled
- 2/3 cup shredded mozzarella cheese
Directions
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Preheat the oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
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Blot the zucchini coins with paper towels to remove excess moisture. Place the zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine the Parmesan, bread crumbs, salt, and pepper.
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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 the prepared baking sheet. Bake for 25 minutes or until browned and crisp.
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Reduce the oven temperature to 400°F. Coat the bottom of a small baking dish with the marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella. 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.
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Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
This looks so good!!
Zucchini is my total favorite, so I am ALL over this dish! I can’t believe you have been blogging SO long, that is so awesome! I just hit 1 year…I hope I’m still rocking it out like you in the future! Pinned! 🙂
I know it’s absolute insanity! Congrats on hitting 1 year!
Wish I had this for lunch today, so delicious!
I recently made a gluten-free version very similar to this (http://twoforksonelove.com/baked-zucchini-casserole/). I wonder how it would work with panko instead of regular bread crumbs.
Love your GF version! I’m sure panko would work fabulously.
Love the video, you did a great job!
Thanks so much Amanda!!
I know you create beauty posts from time to time but I was wondering if you would sometimes do a post on the tops you wear in the video entries? Love them : ) Definitely trying the new method as well, I always get frustrated with soggy casseroles, bleh.
Thanks for the suggestion!! If you ever want to know where a top is from feel free to ask 🙂
Glad you are willing share the insight 🙂 it remember one patterned lilac colored top I loved, where can I get it? Slightly loving lilac for summer.
Do you remember which video? Sounds like quite a few shirts I have!
I’m thinking of the top from the “Making Challah Bread.” Hopefully the store still has it since it’s summer now. Such a bummer when that happens.
Ah shoot, that top was from Target and it’s long gone. A huge bummer.
I tried this today and Deeelicious!! Thank you!
I need the nutritional information for this recipe. I cook for a type 1 diabetic. Thanks!
Hi! I don’t provide nutrition info but feel free to input this recipe into one of the many nutrition calculators available on the web. Hope you enjoy!
Great recipe! But please note that parmesan cheese isn’t suitable for vegetarians, could you prove an alternative for this?
Thank you! I will be trying this out soon and have just prepared my dough for your mozzarella rolls-cant wait to try them out!
I loved this dish so very much! My husband and I gobbled it all up! I will make this many times over!!! Very very yummy!