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Tender zucchini slices baked in a rich marinara sauce, layered with crispy breadcrumbs, melted mozzarella, and sharp Parmesan cheese. A lighter, vegetarian take on a classic Italian-American comfort food, perfect for a weeknight dinner.
For 4 servings
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.
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.
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.
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.
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.
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Tender zucchini slices baked in a rich marinara sauce, layered with crispy breadcrumbs, melted mozzarella, and sharp Parmesan cheese. A lighter, vegetarian take on a classic Italian-American comfort food, perfect for a weeknight dinner.
This italian_american recipe takes 65 minutes to prepare and yields 4 servings. At 583.44 calories per serving with 28.88g of protein, it's a beginner-friendly recipe perfect for dinner or lunch or main_dish.
Bake uncovered for 20-25 minutes, until the sauce is hot and bubbly and the cheese is fully melted and lightly browned in spots.
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.
Add 1/2 teaspoon of red pepper flakes to the panko breadcrumb mixture for a gentle kick of heat.
Substitute the panko with gluten-free panko breadcrumbs. Ensure your marinara sauce is also certified gluten-free.
Incorporate a layer of sautéed spinach (squeezed dry) or mushrooms between the zucchini layers for added nutrients and flavor.
Add 1 tablespoon of finely chopped fresh parsley or thyme to the breadcrumb mixture for a more complex herbal flavor.
Zucchini is an excellent source of Vitamin C, Vitamin A, potassium, and folate, which support immune function, vision, and heart health.
The high water and fiber content in zucchini helps maintain healthy digestion, promotes gut health, and can prevent constipation.
By baking the zucchini instead of frying it, this recipe significantly reduces the overall fat and calorie content compared to traditional parmesan dishes, making it a healthier comfort food choice.
Zucchini, marinara sauce (from tomatoes), and herbs contain antioxidants like beta-carotene and lycopene, which help protect your body from cellular damage caused by free radicals.
Yes, it's a healthier alternative to traditional eggplant or chicken parmesan. Zucchini is low in calories and high in fiber and vitamins. Baking instead of frying reduces the fat content. However, it contains cheese and sodium, so it's best enjoyed in moderation as part of a balanced diet.
A typical serving of this recipe (about 415g) contains approximately 480-550 calories, depending on the specific marinara sauce and cheese used.
This is a common issue with zucchini. To prevent it, salt the raw zucchini slices and let them sit for 30 minutes to draw out excess moisture before breading. Pat them thoroughly dry with paper towels. Using low-moisture mozzarella cheese is also essential.
Absolutely. You can assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if cooking straight from the fridge.
You can, but panko breadcrumbs are highly recommended as they create a much lighter, crispier crust that holds up better against the sauce. If using regular breadcrumbs, the texture will be denser and may become soggy more quickly.