Zucchini Parmesan

Here’s a delicious and simple Zucchini Parmesan recipe — a lighter, veggie-packed twist on classic Eggplant Parmesan:

Zucchini Parmesan Recipe

🍽️ Servings: 4

⏱️ Total Time: ~45 minutes

Ingredients:

• 2–3 medium zucchini, sliced into ¼-inch rounds

• 1 cup breadcrumbs (Italian-style or plain + Italian seasoning)

• ½ cup grated Parmesan cheese

• 2 cups marinara sauce (store-bought or homemade)

• 1 ½ cups shredded mozzarella cheese

• 2 large eggs, beaten

• Salt and pepper, to taste

• ½ tsp garlic powder (optional)

• Fresh basil or parsley, for garnish

• Olive oil spray or 2–3 tbsp for frying (depending on method)

Instructions:

1. Prep the Zucchini:

• Slice zucchini into ¼-inch rounds.

• Lightly salt both sides and let sit for 10–15 minutes to draw out moisture.

• Pat dry with paper towels.

2. Bread the Zucchini:

• Set up a dredging station:

  1. Bowl of beaten eggs

  2. Bowl of breadcrumbs mixed with Parmesan, garlic powder (if using), salt & pepper

• Dip zucchini slices into egg, then coat with breadcrumb mixture.

3. Cook the Zucchini:

• Option A (Healthier): Air fry or bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.

• Option B (Classic): Fry in olive oil over medium heat until golden brown on both sides. Drain on paper towels.

4. Assemble the Dish:

• Preheat oven to 375°F (190°C).

• In a baking dish, layer:

  1. A bit of marinara sauce

  2. A layer of zucchini

  3. A sprinkle of mozzarella
     Repeat layers, ending with sauce and mozzarella on top.

5. Bake:

• Cover with foil and bake for 20 minutes.

• Remove foil and bake another 10 minutes until bubbly and slightly golden.

6. Serve:

• Let rest 5–10 minutes before serving.

• Garnish with fresh basil or parsley.

Optional Add-ons:

• Add crushed red pepper for heat.

• Use a mix of zucchini and eggplant for variety.

• Serve over spaghetti or alongside a fresh salad.

Would you like a low-carb version or something vegan?