Crispy Zucchini Parmesan: A Delicious Twist on a Classic Favorite

If you’re looking for a mouthwatering twist on a classic Italian dish, Zucchini Parmesan is a must-try. This recipe transforms fresh zucchini into a crispy, cheesy delight that rivals traditional chicken or eggplant Parmesan. With a golden, crunchy exterior and a gooey, cheesy topping, this dish is sure to become a new favorite.

Why Zucchini Parmesan?

Zucchini Parmesan offers a fantastic way to enjoy seasonal zucchini from your garden or local market. The dish combines the satisfying crunch of breaded zucchini slices with the rich flavors of marinara sauce and melted cheese. It’s a versatile recipe that works well as a side dish or a satisfying meatless main course.

Key Ingredients

1. Zucchini: Choose firm, unblemished zucchini. If you’re using large garden zucchini, you might want to peel them, as their skin can be tough.

2. Breading: The combination of breadcrumbs and Parmesan creates a crispy, flavorful crust. The Parmesan cheese melts into the Panko breadcrumbs, giving a delicious crunch without the mess of deep-frying.

3. Marinara Sauce: Homemade marinara adds a fresh taste, but you can use your favorite store-bought brand if you’re short on time.

4. Cheese: Mozzarella provides a delightful meltiness. Feel free to substitute with Muenster, pepper Jack, cheddar, feta, or a mix of your favorite cheeses.

5. Seasonings: Italian seasoning complements the zucchini beautifully. You can use a store-bought blend or make your own at home.

Variations

• Seasoning Blends: Experiment with different spices to change up the flavor.
• Additional Veggies: Add eggplant, mushrooms, or other veggies for a mixed vegetable Parmesan.
• Pasta: Heat some extra marinara sauce and serve it over your favorite pasta for a hearty meal.

How to Make Zucchini Parmesan

1. Preheat the Oven: Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. Prepare the Zucchini: Slice zucchini into ½-inch rounds. In a medium bowl, whisk together the egg, Italian seasoning, and salt. Add flour and mix well.

3. Bread the Zucchini: Toss the zucchini slices in the egg mixture, then coat with a mix of breadcrumbs and Parmesan cheese. Arrange the coated zucchini on the prepared baking sheet and spray lightly with cooking spray.

4. Bake the Zucchini: Bake for 15 minutes. Flip the zucchini slices and top each one with marinara sauce and mozzarella cheese. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is golden and bubbly.

5. Serve: Enjoy your Zucchini Parmesan with extra warmed marinara sauce on the side.

Cooking Tips

• Slice Thickness: Keep zucchini slices around ½-inch thick for a crispy exterior without overcooking the interior.
• Check for Doneness: Cooking times may vary depending on whether you’re using garden-fresh or store-bought zucchini. Keep an eye on them to avoid overcooking.

Storing Leftovers

Store leftover Zucchini Parmesan in a covered container in the refrigerator for up to 4 days. Reheat in an air fryer or under the broiler to restore the crispiness.

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Conclusion

Zucchini Parmesan is a delightful variation on a beloved classic, combining crispy, breaded zucchini with savory marinara and melted cheese. It’s perfect for using up garden zucchini and makes for a satisfying dish any time of year. With easy preparation and delicious results, this recipe is sure to become a staple in your kitchen.