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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.

Zucchini Parmesan

 

Directions:

 

  1. Prepare veggie primavera sauce.
  2. Rinse zucchini and yellow squash.
  3. 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.
  4. In a small mixing bowl, crack 4 whole eggs into the bowl and set aside.
  5. 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
  6. 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.
  7. 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.
  8. Place the remaining sauce on top of the zucchini and top with mozzarella cheese
  9. 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!

 

7 Responses

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  1. Donna

    Looks dee-lish! Photography is fantastic. Are the nutrition facts somewhere?

  2. Hi Donna! Thank you! I just calculated the facts and it turns out to be about: 365 calories per serving, 15 grams of fat, 45 grams of carbs, 17 grams of protein, 600mg sodium, 7.5 grams of fiber, 1,120mg potassium per serving. These are estimates and can vary depending on portion size. I divided by 10 servings. Thanks!

  3. Littles Rossi

    Yum, this looks and sounds delicious. I love the first photo!

  4. Leandra

    Corrine, this good stuff is in my oven right now, and the house smells so good. =) Thanks for sharing! Wonderful way to eat zucchini, and I hope the kids will dig in. I know Eric and I will. Thank you. xoxo

  5. @ Littles…why thank you Mrs. Rossi! We should cook together again soon. It will be so fun when Ruben can taste test!

    @ Leandra…Hello! I hope that you guys enjoy this recipe…even the kids! We hope that we get to see the whole Ziecheck family again soon :) I was thinking about Stir It Up Smoothies the other day! Miss St. Augustine.

  6. Oh YUM! This looks fantastic.

  7. Mmm… looking forward to trying this. My boyfriend is an affirmed veggie hater, but this sounds like something even he would like! Thanks!

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