Giant Zucchini Parmesan

Gratitude fills my heart as I share this incredible Giant Zucchini Parmesan recipe with you today. I’ve always found joy in transforming simple ingredients into something extraordinary, and this dish is a testament to that. Whether you’ve harvested a bumper crop of zucchini or found a giant one at the market, this recipe turns it into a crispy, cheesy delight that’s anything but boring!!

Ingredients

• ½ cup part-skim ricotta
• 6 tbsp part-skim shredded mozzarella
• ¼ cup grated Pecorino Romano
• 2 tbsp chopped parsley, plus more for garnish
• 1 giant zucchini, sliced into 12 half-inch slices
• ¾ tsp kosher salt
• Freshly ground black pepper
• 2 large eggs
• 1 cup seasoned whole wheat bread crumbs (or gluten-free)
• Olive oil spray
• 1 cup warmed marinara sauce, plus ½ cup for serving

How to Make Giant Zucchini Parmesan

1. Prep and Season the Zucchini: Preheat your oven to 425°F (220°C). Lay the zucchini slices on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Let them sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Prepare the Coating: In a shallow bowl, beat the eggs. In another bowl, mix the seasoned bread crumbs.
3. Coat the Zucchini: Dip each zucchini slice into the beaten eggs, then coat thoroughly with the bread crumbs. Place them back on the baking sheet.
4. Bake to Perfection: Lightly spray the coated zucchini slices with olive oil spray. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. Assemble the Parmesan: In a small bowl, mix the ricotta, mozzarella, Pecorino Romano, and chopped parsley. Spread a spoonful of the cheese mixture onto each baked zucchini slice. Top with a spoonful of warmed marinara sauce.
6. Final Bake: Return the zucchini slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Serve immediately, garnished with extra chopped parsley and a side of marinara sauce for dipping.

Helpful Tips

• Pat Dry: Don’t skip the step of patting the zucchini dry after salting. This ensures a crispy texture.
• Cheese Mixture: Adjust the cheese ratio to your preference. If you love a more pronounced cheese flavor, add a bit more Pecorino Romano.
• Even Slices: Try to slice the zucchini as evenly as possible for uniform cooking.

Substitutions and Variations

• Gluten-Free: Use gluten-free bread crumbs if you’re avoiding gluten.
• Vegan Option: Substitute the ricotta and mozzarella with vegan cheese alternatives and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of regular eggs.
• Extra Herbs: Feel free to add fresh basil or oregano to the cheese mixture for additional flavor.

Frequently Asked Questions

Can I use regular zucchini instead of a giant one?

Absolutely! Just slice them into rounds and adjust the baking time accordingly.

How can I make this dish spicier?

Add a pinch of red pepper flakes to the marinara sauce or the bread crumb mixture for a spicy kick.

What if I don’t have Pecorino Romano?

You can use Parmesan cheese as a substitute, though Pecorino Romano has a distinct flavor that enhances this dish.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to retain crispiness.

More Relevant Recipes

• Zucchini and Yellow Squash Au Gratin
• Double Dark Chocolate Zucchini Bread
• Savory Zucchini Pancakes: Low Carb Delight

Enjoy this Giant Zucchini Parmesan with your loved ones, and savor the delightful blend of flavors and textures. Happy cooking!

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