Zucchini Parmesan
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
466 kcal
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Course
Main Course
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Cuisine
American
Zucchini Parmesan
Description
This recipe begins with medium-sized zucchini sliced about 1/4 inch thick, salted and drained to remove excess moisture for better crispiness. The slices are dipped in frothy egg whites seasoned with garlic powder, then dredged in a mix of flour, Italian breadcrumbs, grated Parmesan, salt, and pepper. These breaded slices are fried in hot vegetable oil until golden and crisp.
Fried zucchini slices are layered in a casserole dish with marinara sauce and shredded mozzarella cheese, then baked to melt the cheese into a bubbly, golden topping. The resulting dish offers tender, crispy zucchini slices softened by tomato sauce and creamy, melted cheese.
Alternatives to frying include baking or air frying the breaded zucchini slices before assembling the casserole, which reduces oil use while preserving crisp texture. This casserole works well as a vegetarian main or side and pairs with crusty bread or a green salad for a full meal.
Proper drying of zucchini after salting is crucial to maintain crispiness. It is also important that the frying oil reaches the recommended temperature before cooking to prevent breading from falling off. Placing cooked zucchini on a cooling rack avoids sogginess by allowing air circulation.
Ingredients
- 2 zucchini medium
- 2-3 egg beaten until frothy, white
- ½ teaspoon garlic powder
- 1 ½ cups marinara sauce
- 2 cups mozzarella cheese
- 20 oz. vegetable oil for frying
Breading
- ¾ cup flour
- ¾ cup breadcrumbs Italian style
- ¼ cup Parmesan Cheese grated
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
Bread/Fry the Zucchini
- Note 1: There is no need to peel the zucchini unless they are jumbo sized, in which case the skins could be tough/bitter.Note 2: See notes section on instructions for baking or air frying the zucchini instead of frying. This is done before the casserole is assembled with marinara sauce and cheese.
- Wash the zucchini and pat dry. Slice into ¼ inch slices, try not to cut thicker than that, or they won’t be as crispy. Place over paper towels and sprinkle evenly with a light layer of salt. Flip and repeat with more salt. Top with more paper towels. Let is for 30+ minutes, preferably up to an hour. Pat them each completely dry prior to dredging.
- Beat the egg whites and garlic powder until frothy.
- Combine the breading ingredients in a small bowl.
- Dip each zucchini into the egg whites, then coat generously in breading mix. Use the back of a spoon to pat the breading onto the zucchini. Flip, and repeat.
- Heat vegetable oil to 350° (medium-high heat), preferably in a cast iron skillet. Use enough to cover them about halfway. Add more oil while they cook as needed.
- Fry for 2-3 minutes per side, until golden brown. Leave room around each one so they will crisp on the outside. Watch carefully as they fry, once they start to brown, it happens fast.
- Set aside on a cooling rack, this allows air to circulate around them and keeps them crisp.
Assemble the Casserole
- Preheat oven to 400°.
- Spoon marinara sauce on the bottom of a 9 x 13 casserole dish, just enough to coat it lightly. Top with a layer of fried zucchini. Spoon marinara sauce over each one, then sprinkle with a layer of mozzarella cheese.
- Repeat until you’ve used all of the zucchini. You can make clean stacks or overlap them around each other.
- Bake, uncovered, for 20-25 minutes, until the cheese is melted and begins to brown. Serve with Cheesy Garlic Bread.°
Notes
- For a lighter option, bake breaded zucchini slices on a greased baking sheet at 400°F for 18-20 minutes until golden and crispy.
- Air fryer alternative: spray slices with cooking spray and cook at 375°F for about 8 minutes until crisp and golden.
- Salting zucchini and letting it sit for 30 minutes to an hour draws out moisture for a firmer texture; dry slices thoroughly before breading.
- Ensure frying oil is heated to 350°F before adding zucchini to maintain breading adhesion and texture.
- After cooking, place zucchini slices on a cooling rack to keep them crisp instead of sitting on paper towels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 39g | 60% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 32mg | 11% |
| Sodium | 826mg | 34% |
| Potassium | 448mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 274mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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