Zucchini Parmesan Recipe: A Delicious Twist on a Classic Italian Dish
Are you tired of making the same old pasta dishes? Do you want to try something new and healthy? Look no further than this delicious and easy-to-make Zucchini Parmesan recipe.
Zucchini Parmesan is a simple yet delicious dish that combines the savory flavors of Parmesan cheese and zucchini. This dish is a great alternative to the classic Chicken or Eggplant Parmesan, as it is lighter and healthier, but still packs a punch of flavor.
– Ingredients Needed :
- 2 medium zucchini
- 2-3 egg whites, beaten until frothy
- ½ teaspoon garlic powder
- 1 ½ cups marinara sauce
- 2 cups mozzarella cheese
- 20 oz. vegetable oil, for frying
- ¾ cup flour
- ¾ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
— How to make it :
Bread/Fry the Zucchini:
Note 1: There is no need to peel the zucchini unless they are jumbo sized, in which case the skins could be tough/bitter.
Note 2: See notes section on instructions for baking or air frying the zucchini instead of frying. This is done before the casserole is assembled with marinara sauce and cheese.
Wash the zucchini and pat dry. Slice into ¼ inch slices, try not to cut thicker than that, or they won’t be as crispy.
Place over paper towels and sprinkle evenly with a light layer of salt. Flip and repeat with more salt. Top with more paper towels.
Let is for 30+ minutes, preferably up to an hour. Pat them each completely dry prior to dredging.
Beat the egg whites and garlic powder until frothy.
Combine the breading ingredients in a small bowl.
Dip each zucchini into the egg whites, then coat generously in breading mix.
Use the back of a spoon to pat the breading onto the zucchini. Flip, and repeat.
Heat vegetable oil to 350° (medium-high heat), preferably in a cast iron skillet. Use enough to cover them about halfway.
Add more oil while they cook as needed.
Fry for 2-3 minutes per side, until golden brown. Leave room around each one so they will crisp on the outside.
Watch carefully as they fry, once they start to brown, it happens fast.
Set aside on a cooling rack, this allows air to circulate around them and keeps them crisp.
Assemble the Casserole:
Preheat oven to 400°.
Spoon marinara sauce on the bottom of a 9 x 13 casserole dish, just enough to coat it lightly. Top with a layer of fried zucchini.
Spoon marinara sauce over each one, then sprinkle with a layer of mozzarella cheese.
Repeat until you’ve used all of the zucchini. You can make clean stacks or overlap them around each other.
Bake, uncovered, for 20-25 minutes, until the cheese is melted and begins to brown. Serve with Cheesy Garlic Bread.°
— Recipe Notes:
- You can use panko breadcrumbs instead of seasoned breadcrumbs for a lighter and crunchier coating.
- If you prefer a spicier flavor, you can add some red pepper flakes to the breadcrumb mixture.
- You can use homemade marinara sauce or store-bought. Make sure to choose a good-quality sauce for the best flavor.
- If you have leftover Zucchini Parmesan, you can store it in the fridge for up to 3 days. Reheat it in the oven or in the microwave.
— Nutrition Information:
This recipe makes 4 servings. Here’s the nutrition information per serving:
Saturated Fat: 6.4g
Zucchini Parmesan is a delicious and nutritious dish that is perfect for a family dinner or a party. This recipe is easy to make and can be customized to suit your tastes. Whether you prefer a spicy or mild flavor, you can adjust the seasoning to your liking. So the next time you have some zucchini lying around, give this recipe a try and enjoy a tasty and healthy meal.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you!