Baked Zucchini Parmesan with Side Salad

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup. Slice the zucchini into uniform 1/4-inch thick rounds.

2. 2

   Set up a three-stage breading station. In a shallow dish, whisk the eggs. In a second shallow dish, combine the panko breadcrumbs, 1/2 cup of the grated Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix thoroughly.

3. 3

   Bread the zucchini. Working one slice at a time, dip a zucchini round into the whisked egg, allowing any excess to drip off. Then, press it firmly into the breadcrumb mixture, ensuring both sides are well-coated. Place the breaded slice on the prepared baking sheet.

4. 4

   Arrange the breaded zucchini in a single, non-overlapping layer on the baking sheets. Drizzle lightly with olive oil or use an oil spray. Bake for 18-20 minutes, flipping halfway through, until the coating is golden brown and crispy.

5. 5

   Assemble the casserole. Reduce the oven temperature to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.

   • Arrange half of the baked zucchini slices in a slightly overlapping layer over the sauce.
   • Top with half of the remaining marinara sauce (about 1.25 cups), half of the shredded mozzarella, and 1/4 cup of Parmesan cheese.
   • Create a second layer with the remaining zucchini, marinara, mozzarella, and the final 1/4 cup of Parmesan cheese.
6. 6

   Bake uncovered for 20-25 minutes, until the sauce is hot and bubbly and the cheese is fully melted and lightly browned in spots.

7. 7

   Rest before serving. Remove from the oven and let the Zucchini Parmesan rest for 10-15 minutes. This step is crucial as it allows the layers to set, making it much easier to slice and serve. Garnish with fresh chopped basil just before serving.