Servings
Font
Back
0 from 48 votes

Giant Zucchini Parmesan

If you have a giant zucchini in your garden and don’t know what to do with it, make this Giant Zucchini Parmesan – it’s so good!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 242 kcal
Course: Lunch , Dinner
Cuisine: Italian

Ingredients

  • 1/2 cup part skim ricotta
  • 6 tablespoons part-skim shredded mozzarella
  • 1/4 cup grated pecorino romano cheese
  • 2 tablespoons finely chopped parsley (plus more for garnish)
  • 1 giant zucchini (sliced into 12 1/2” thick slices)
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 1 cup seasoned whole wheat bread crumbs (or gluten-free crumbs* )
  • Olive oil spray
  • 1 cup warmed marinara sauce (Jarred is fine, plus 1/2 cup more for serving)

Instructions

    Cup of Yum
  1. Combine the ricotta, mozzarella, parmesan and parsley in a medium bowl.
  2. Bake the zucchini in a preheated oven 425F on a sheet pan sprayed with oil until golden, 18 minutes flipping halfway.
  3. Season both sides of the zucchini with salt and pepper.
  4. In a shallow plate, beat the eggs and 1 teaspoon of water together. Place the bread crumbs in another plate.
  5. Place each zucchini round in the egg, then the breadcrumbs.
  6. Spray a generous amount of olive oil spray on each side and transfer to the air fryer basket in an even layer, in batches as needed.
  7. Preheat the oven to 425F.
  8. Air fry 380F for 12 minutes turning half way, until crisp, golden and tender in the center. Set aside. Transfer to a baking sheet.
  9. Spoon each piece with 1 generous tablespoon of sauce, then 1 tablespoon of the cheese mixture.
  10. Bake until the cheese is melted and golden, about 5 to 6 minutes. Garnish with parsley if desired.
  11. If you prefer to do this all in the air fryer, you can air fryer in batches 350F until the cheese is melted, about 1 to 2 minutes.  Garnish with parsley if desired.

Notes

  • *1/4 cup gets tossed
  • 1/4 cup gets tossed
  • If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition Information

Serving 3pieces Calories 242kcal (12%) Carbohydrates 24g (8%) Protein 16.5g (33%) Fat 10g (15%) Saturated Fat 4.5g (23%) Cholesterol 113mg (38%) Sodium 999mg (42%) Fiber 3.5g (14%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 242

% Daily Value*

Serving 3pieces
Calories 242kcal 12%
Carbohydrates 24g 8%
Protein 16.5g 33%
Fat 10g 15%
Saturated Fat 4.5g 23%
Cholesterol 113mg 38%
Sodium 999mg 42%
Fiber 3.5g 14%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.