Zucchini Parmesan recipe using fresh zucchini slices, fried in Parmesan breadcrumbs, and topped with pasta sauce and mozzarella cheese.
Servings 6 servings
- 1 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 cup olive oil plus more as needed
- 2 medium zucchini sliced
- 2 eggs beaten
- 2 cups pasta sauce
- 2 cups shredded mozzarella cheese
In a small bowl, stir together breadcrumbs, Parmesan, and garlic powder.
Heat olive oil over medium heat in a large skillet.
One at a time, dip zucchini slices in egg, then dredge in breadcrumb mixture, then add to skillet.
Do not add more than a single layer of zucchini slices at a time.
Fry slices in batches, flipping once, until breading is golden.
Transfer slices, layering as needed, to a 9 x 13 inch baking dish.
Top slices with pasta sauce and mozzarella.
Bake at 400 degrees for 10 minutes or until sauce is heated and cheese is melted.
Calories: 302kcal | Carbohydrates: 15g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 825mg | Potassium: 509mg | Fiber: 2g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 17mg | Calcium: 282mg | Iron: 2mg