Today I give you zucchini parmesan! Zucchini parm is the delicious vegetarian cousin to the other parmesans…chicken, eggplant, veal, etc. This recipe is baked and lower in fat than the traditional fried version….but still full of flavor and loaded with fiber, vitamins and minerals! Enjoy.
- Prepare veggie primavera sauce.
- Rinse zucchini and yellow squash.
- Slice zucchini and yellow squash lengthwise into thin strips about 1/4 inch or less in thickness. This part is a bit tedious, but oh so worth the effort.
- In a small mixing bowl, crack 4 whole eggs into the bowl and set aside.
- Add some freshly cracked black pepper and sea salt to the eggs (about 1/4 teaspoon each) then whisk together until well combined. Now, set up a work station so that you have 3 separate bowls/dishes. First = flour, Second = egg mixture, Third = breadcrumbs
- Preheat the oven to 350 degrees Fahrenheit. Now, dip each slice of zucchini/yellow squash first in the flour, then in the egg mixture, and finally into the breadcrumbs. Place each coated slice onto a baking sheet lined with parchment paper. Leave a small amount of space between each slice. Drizzle with olive oil (about 2 tablespoons). You will need 2-3 large baking half sheets (18×13). Place baking sheets into the oven and bake for 25-35 minutes (flipping every 10 minutes) until golden brown and crispy. Alternatively, you can fry each slice in olive oil, but this is a lower fat version.
- Using a 9×13 baking dish, place about 1.5 cups of veggie primavera sauce in the bottom and spread to coat evenly. Layer baked zucchini slices on top of one another until all slices have been used.
- Place the remaining sauce on top of the zucchini and top with mozzarella cheese
- Bake at 350 degrees Fahrenheit for 25 minutes or until cheese is melted and golden brown. Dig in and enjoy! Serves about 10-12. I challenge even the most enthusiastic veggie haters to take a bite!