Community Pick
Zucchini Parmesan
"This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!"
photo by auntiem385
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 medium zucchini, peeled and sliced
- 2 eggs, beaten
- 2 cups dry Italian seasoned breadcrumbs
- 8 ounces shredded mozzarella cheese
- 1⁄2 cup shredded parmesan cheese
- 3 -4 cups of your favorite marinara sauce
- olive oil
directions
- Preheat oven to 425 degrees.
- Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
- Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
- Repeat this procedure to use up all the zucchini.
- Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
- MANGIA!
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Reviews
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Absolutely delicious!! And super easy (which is a huge plus for me), since I stay busy with 2 kids, school, etc. I didn't realize we were out of breadcrumbs until I started prepping this dish, so I had to improvise and use crushed up saltines instead of breadcrumbs- did not effect the taste at all! Yum. Thank you for a wonderfully easy and delicious dish. -
This is truly outstanding! I didn't peel the zucchini and used my own marinara sauce. I did find the directions a bit confusing though. Step 1 says to preheat oven to 425 and step 6 says to bake at 375 degrees - it would be clearer if the directions stated to decrease oven temperature after step 2. All in all everyone really enjoyed this. Thanks for sharing your recipe! -
This was nice and hearty for a chilly day. I had to make some changes to accommodate some dietary needs in our house. I ground up some gluten free crackers to make crumbs for the the zucchini. Also, I used soy cheese both with excellent results. It's a wonder I didn't eat up all the baked zucchini before I could assemble the whole dish! A few changes I'll make next time: I'll make sure to salt and pepper the zucchini well before adding the crumbs. Also, I used a roasted garlic marinara, and I think that flavor overpowered everything else so I'll use something milder. Thank you for posting! -
This is a really great recipe. I loved it and My DH really liked it, too. We had an abundance of tomatoes and made our own homemade spaghetti sauce, which I think added even more flavor. Like others, I did not remove the skin of the zucchini. I will definitely make this dish again next year. Thank you! -
A little bit of work to bread the zucchini but not too much. I used three zucchini, 2 24 ounce cans of pasta sauce and a pound of mozzarella and it was exactly enough to fill a giant casserole dish (10" x 15") with three layers of zucchini, sauce and cheese. I will try to make it again using fresh basil and fresh tomato sauce before summer is over. It is delightful! This is really a very good, standard recipe and I am thinking of all kinds of versions, such as yellow squash with alfredo sauce, fall spices and gruyere, maybe a ratatouille type version with varied squashes and fresh tomato sauce, etc.
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Tweaks
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I used cooking spray instead of olive oil on the baking sheet, grated parmesan instead of shredded, added a sprinkle of Italian seasoning, and used regular sauce in place of marinara.
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Delicious! A great solution to my zucchini glut! I like that the zucchini slices are baked, not fried. I will do my eggplant like this, too, in the future. Instead of marinara sauce, I used one of my favorite ingredients, Hunt's basil, garlic, and oregano diced tomatoes blended lightly in my food processor. Great! Thanks!
RECIPE SUBMITTED BY
Smabbey
Harwich, Massachusetts
I am a bookkeeper for a law firm on Cape Cod in Massachusetts. In my off-time I have become an avid gardener (including veggies and herbs). But my passion is cooking. I am of Italian descent and have had many wonderful cooks before me to learn from, and now I am married to a Portugese/Cape Verdean man and I am learning all of his families traditional recipes from his mother and grandmother. It's great fun making something that he thought only his grandmother could make and seeing his eyes light up when he tastes mine! I love collecting cookbooks and have an extensive collection, and now thanks to Recipezaar, I am expanding with online cookbooks!
