Description
This substitute zucchini for Eggplant Parmesan is a fresh twist on a classic Italian dish. Crispy, cheesy, and loaded with flavor, it’s a lighter and healthier alternative that’s just as satisfying. Perfect for weeknight dinners or family gatherings!
Ingredients
Scale
Ingredients:
- 3 medium zucchinis, sliced into ¼-inch rounds
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1½ cups Italian-seasoned breadcrumbs (or panko)
- ¼ cup olive oil (for frying)
- Fresh basil leaves (for garnish)
- Salt (for draining the zucchini)
Instructions
Instructions:
- Prepare the Zucchini: Slice the zucchini into rounds and sprinkle with salt. Let sit for 20–30 minutes to remove excess moisture, then pat dry.
- Breading Process: Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each zucchini slice in flour, dip in egg, and coat in breadcrumbs.
- Fry or Bake: Heat olive oil in a skillet and fry the zucchini slices until golden brown. Alternatively, bake them on a wire rack at 400°F for 20 minutes, flipping halfway through.
- Assemble: In a baking dish, spread a thin layer of marinara. Layer fried zucchini, marinara, mozzarella, and Parmesan. Repeat until all ingredients are used.
- Bake: Bake at 375°F for 25–30 minutes until bubbly and golden brown. Broil for 2–3 minutes for extra browning.
- Serve: Let cool for 10 minutes. Garnish with fresh basil and serve warm.
Notes
- For extra crunch, use panko breadcrumbs.
- To make it gluten-free, use almond flour and gluten-free breadcrumbs.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes