Sheet Pan Zucchini Parmesan
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Appetizer
Sheet Pan Zucchini Parmesan
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Everyone’s favorite chicken parmesan except made HEALTHIER! Use zucchini instead baked to perfection with marinara and cheese!
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Ingredients
- 1 cup Panko*
- ⅓ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- 2 zucchinis thinly sliced to 1/4-inch thick rounds
- ⅓ cup all-purpose flour
- 2 large eggs beaten
- ½ cup marinara sauce
- ½ cup Mozzarella pearls drained
- 2 tablespoons chopped fresh parsley leaves*
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini in a single layer onto the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
- Top with marinara and mozzarella.
- Then broil for 2-3 minutes, or until the cheese has melted.
- Serve immediately, garnished with parsley, if desired.
Notes
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
- *Basil can be substituted.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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