"We're lucky to still receive zucchini in our CSA box during these winter months and this has been a comforting way to enjoy them. This dish does take some time so if you’ve got the time during the weeknight, you’re in for a treat. Otherwise, save this for your Sunday Supper plans. It’s a showstopper."
Zucchini Parmesan
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A Note from Feedfeed
Zucchini Parmesan is a dish that is perfect for spring when lighter meals are preferred. It's a vegetarian take on the classic Chicken Parmesan dish, but instead of chicken, it features zucchini as the star of the show. The dish is comforting and satisfying, with crispy breaded zucchini slices layered with tangy tomato sauce and melted cheese.
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- Recipe Card
Prep time 15mins
Cook time 1hr 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 pounds zucchini
- 2 teaspoons kosher salt, divided
- 2 cups shredded mozzarella
- 2 cups freshly grated parmesan
- 1 1/2 cups Italian seasoned breadcrumbs or gluten free breadcrumbs
- 2 large eggs
- 1/2 cup egg whites
- 1 cup all-purpose flour
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 cups jarred marinara
Method
Step 1
Pre-heat oven to 450 degrees Fahrenheit. Line 2 sheet pans with parchment and paper towels. Trim ends off zucchini and cut into lengthwise slices, about ¼ to ⅓ inch thick. Season both sides with kosher salt. Cover with another layer of paper towels and allow to sit about 10 minutes to draw out any moisture from the zucchini. The paper towels will help to drain any excess moisture to ensure a crispy fried zucchini for the baked dish. Preheat a large cast iron skillet with about an inch of frying oil.
Step 2
Prepare your dredging station using three shallow bowls or plates. Bowl/plate 1: Mix together 1 cup all-purpose flour with 1/2 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes. Bowl/plate 2: Whisk together eggs and egg whites until well combined. Bowl/plate 3: measure out 1.5 cups of Italian seasoned bread crumbs. Line up the bowls in that order so that you have the flour station first, egg station second, and bread crumbs third.
Step 3
To fry the zucchini: take a slice of the zucchini and coat in the flour mixture. Next, dunk the flour coated zucchini in the egg mixture. Finally, coat the zucchini in the bread crumbs.
Step 4
Fry zucchini, 3 or 4 slices at a time, about 3 to 5 minutes on each side—or until each side is golden brown and crispy. Remove fried zucchini slices and place them on a baking sheet lined with fresh paper towels to drain excess oil. Repeat until all slices are fried.
Step 5
To assemble the dish, oil a 9 x 13 inch baking dish with olive oil. Spread ¼ cup tomato sauce over bottom of dish. Arrange 3 to 4 zucchini slices in an even layer over the tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with ¼ cup parmesan and Mozzarella. Repeat with 2 more layers, ending with the remaining parmesan and mozzarella.
Step 6
Drizzle with olive oil to help with browning while baking. Bake for approximately 35 to 40 minutes, until golden brown and bubbly around the edges. Remove from heat, garnish with chopped fresh basil leaves. Cool slightly for 5 to 10 minutes before serving.