Description
This Giant Zucchini Parmesan recipe transforms a simple zucchini into a crispy, cheesy delight. Perfect for using up garden zucchini or a large market find, this dish is packed with flavor and easy to make. Enjoy the combination of ricotta, mozzarella, and Pecorino Romano, all baked to golden perfection and topped with marinara sauce. A delicious way to enjoy zucchini 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
Instructions
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.
Prepare the Coating: In a shallow bowl, beat the eggs. In another bowl, mix the seasoned bread crumbs.
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.
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.
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.
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.
Garnish and Serve: Serve immediately, garnished with extra chopped parsley and a side of marinara sauce for dipping.
Notes
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.
Storage: Store 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 slices
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg