Zucchini Parmesan i made with fresh, garden zucchini that has been breaded and fried; then layered with Mozzarella cheese; then baked.
Last week during our Spring Break, my oldest daughter had to have her four impacted wisdom teeth removed. I know, I'm not getting the Parent of the Year Award for this one, but it was the only time we could do it so that she would have enough recovery time before going back to school.
She did fantastic! She kept ice on/off all day for about four days (probably overkill but she felt more comfortable with it), only needed to take painkillers for the first day and a half (then started getting a rash so now we know she's allergic to Percocet) and ate soft foods like pastina, fruit smoothies, and soup.
By the third day, she was looking for something with a little more flavor so I decided to experiment with the zucchini I had just purchased and made Zucchini Parmesan.
I made this recipe the same way I make my Eggplant Parmesan and thought it would be soft enough for her to chew. She LOVED it (we all did), and since zucchini season will be here before you know it, you might want to give this recipe a try!
I always have homemade sauce in the freezer for last minute meals but you could also use jar sauce if you prefer that.
How do you make Zucchini Parmesan?
For this recipe you'll need zucchini, Italian breadcrumbs, all purpose flour, eggs, milk, shredded Mozzarella cheese, Canola oil and your favorite marinara sauce.
Start by preparing three separate bowls. One for the flour. One for egg wash; which is eggs and milk whisked together. And finally, one for the breadcrumbs.
Wash the outside of the zucchini and leaving the skin on, cut round slices ¼-inch thick. Dip the zucchini first into flour, then egg wash, then into the breadcrumbs.
Heat approximately 1-inch of oil over medium heat in a large non-stick frying pan. Gradually fry the zucchini until it is browned on both sides. Drain the zucchini on either paper towels or brown paper bags to remove as much excess oil as possible. You may need to add more oil depending on how much the zucchini absorbs.
In a 9"x13" oven safe baking dish, coat the bottom with a thin layer of marinara sauce. Next, add the fried zucchini in a single layer; then top with sauce and cover with some of the cheese.
Repeat layering until all of the zucchini is gone. Bake at 350°F for approximately 30 minutes or until cheese is bubbling and lightly browned.
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Zucchini Parmesan
Ingredients
- 2 lg. Zucchini
- 2 c. Italian Breadcrumbs
- 1 c. All-Purpose Flour
- 3 lg. Eggs
- ¼ c. Milk
- Canola Oil, for frying
- 2 c. Shredded Mozzarella Cheese
- 3 c. Marinara Sauce
Instructions
- Prepare 3 separate bowls. One for the flour. One for egg wash (combine eggs and milk); and one for breadcrumbs.
- Wash the outside of the zucchini and leaving the skin on; then cut round slices it ¼-inches thick.
- Dip the zucchini first into flour, then egg wash, then into the breadcrumbs. Heat approximately 1-2-inches of oil over medium heat in a large non-stick frying pan. Gradually fry the zucchini until it is browned on both sides. Drain the zucchini on either paper towels or brown paper bags to remove as much excess oil as possible.
- In a 9x13 baking dish, coat the bottom with a thin layer of marinara sauce. Next, add the fried zucchini, top with sauce and cover with some of the cheese. Repeat layering until all of the zucchini is gone.
- Bake at 350°F for approximately 30 minutes or until cheese is bubbling and lightly browned.
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California Callie says
It's a great dish to share with friends at weekends; Zucchini Parmesan!
Carrie's Experimental Kitchen says
Thank you!
LB @ Bullets And Biscuits says
To be honest, I only way I eat zucchini is when I make zucchini bread. I don't really care for it plain, boiled or fried. But this...this I may like. I've never seen zucchini used this way so I am pretty excited to try your way. Excellent!
Carrie's Experimental Kitchen says
I was a little iffy about it myself. I wasn't sure the kids would eat it as they don't like zucchini much either but they loved it. I hope you like it as well!
Natalie Atick says
Carrie I love zucchini and this is such a great idea because I am not a huge fan of eggplant. I always make zucchini chips for my boyfriend and he eats it with hummus.
Carrie's Experimental Kitchen says
Mmm...I've never tried zucchini chips before and I love zucchini. I'll have to search for it on your blog they sound delicious!
Lesa @Edesias Notebook says
Carrie, you are a genius! I don't like eggplant, but I love zucchini. We try to go meatless at least once a week, so I am definitely going to try this soon! As soon as the grocery store starts carrying decent-sized zucchini.
Carrie's Experimental Kitchen says
Oh Lesa you must! It was incredible. 🙂