Zucchini Parmesan
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
274 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Zucchini Parmesan
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We're obsessed with this vegetarian Zucchini Parmesan! Serve it up as a tasty appetizer or a delicious dinner complete with zucchini noodles or your favorite pasta!
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Ingredients
- 1 medium zucchini squash (approx. 6 inches)
- ½ cup avocado oil or equivalent
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese plus extra for topping
- ½ cup grated Mozzarella cheese
- ¼ cup all purpose flour
- 1 large egg (beaten)
- 1-2 tsp Fresh chopped parsley to garnish (optional)
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Instructions
- Pre-heat oven to 400 degrees F
- Slice zucchini into 1/4 inch rounds.
- Set up a small bowl of whisked egg and place panko and flour, respectively, on small plates. Season your panko if desired (I did!) Also line a large plate with paper towels and set aside.
- Working in batches, dredge the zucchini discs in flour then dip in the egg mixture, then the panko. Repeat for all.
- Heat oil in a large skillet over medium-high heat. Oil starts to shimmer when very hot and can be tested by dipping the edge of a zucchini disc in the oil. If it sizzles excitedly you're good to go!
- Cook about 5-7 at a time, careful not to overcrowd the skillet.
- Pan fry until gold and crispy, approx. 1 minute on each side, using tongs to both flip the zucchini and remove from the skillet. A large fork may be used in place of tongs if necessary.
- Transfer to paper towel lined plate to catch any drips of oil.
- Transfer to a greased or parchment lined baking sheet and top with your cheeses. Bake (or broil!) until cheese is hot and melty.
- Sprinkle with chopped parsley for a colorful garnish.
- Serve immediately dunked in marinara or ranch, or atop a bed of fresh zucchini noodles with spaghetti sauce. Enjoy!
Notes
- OPTIONAL EXTRAS: Season your panko with dried or fresh! herbs of your choosing. Italian seasoning blend is great for a speedy burst of flavor. Dried basil, oregano, and garlic powder also taste great!
- If pairing your zucchini parmesan with zoodles, you'll also want to snag your favorite homemade or store bought spaghetti sauce and an extra zucchini to spiralize into veggie noodles. A julliene peeler or veggie peeler will also work to make noodle-like strands!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! See post below for a lightened up baked version!
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
14g
(5%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
54mg
(18%)
Sodium
260mg
(11%)
Potassium
268mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
440IU
(9%)
Vitamin C
16.7mg
(19%)
Calcium
203mg
(20%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 260mg | 11% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 203mg | 20% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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