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Zucchini Parmesan – Supper for a Steal

Zucchini Parmesan – Supper for a Steal

Reading back through my blog posts from earlier this year. I vowed to blog more… well, that didn’t happen. I really want to. It seems like a combination of no inspiration and no time. Both of which I’m trying to problem solve. Because I really do love sharing recipes, but my problem is I want to share more than just recipes and that is where I get a little conflicted. I feel like my blog name is holding me back, but I don’t have any decent ideas for a new one. So for now I will just chug along, updating as much as possible here. And if you have any ideas for me – shoot me an email or comment.

Now back to the food. Ah, yes zucchini parmesan. It sounded like an odd combination to me. I’m a big fan of both eggplant and chicken parmesan, but for some reason zucchini, just didn’t seem to fit into that mix. I’m a convert. I loved this dish. I loved it possibly more than eggplant parm. It takes a little bit of planning to put this together with the two steps of baking. I baked up the zucchini coins in the early afternoon, layered the casserole, and set it aside until we were ready for dinner.

Baby girl LOVED it. Which is huge for her, because vegetables are sometimes hit or miss. Usually a miss. This momma is happy when the baby eats vegetables.

Zucchini Parmesan

Zucchini Parmesan

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Lane Dorsey
Cost: $1.75

Ingredients

  • 3 medium zucchinis
  • 2 tablespoons olive oil
  • cup Italian breadcrumbs
  • cup grated Parmesan cheese
  • salt and pepper
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 450 degrees.
  • Slice zucchini into ¼ inch coins. Toss with olive oil.
  • Mix together breadcrumbs, Parmesan cheese, salt and pepper in a shallow bowl. Coat each zucchini coin in mixture and place on a parchment lined baking sheet. Baked 10 minutes, flip, and bake an additional 10 minutes, until browned and crispy. Remove zucchini and turn oven down to 400 degrees.
  • In a 8x8 baking dish layer ⅓ of the sauce, ⅓ of the zucchini coins, and ⅓ of the cheese. Repeat layers two more times. Bake 10-15 minutes until cheese is bubbly.


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