How to make the best zucchini parmesan - This super healthy dinner recipe is quick and easy and very filling when served alongside pasta. Can be gluten free noddles or regular. Top with tomato sauce. Low carb if served without the pasta. Baked or roasted in the oven.
I'm seeing zucchini recipes everywhere lately. I love seeing how other people use them during this time of year when they're coming out our ears. We've eaten enough zucchini this summer to make us green.
Zucchini eggs. Zucchini muffins. Zucchini cake. Cheese stuffed zucchini. Chicken and cheese stuffed zucchini. Zucchini with pasta and chicken. Pasta primavera. Zucchini bake. Veggie lasagna. Ratatouille. Batter-dipped zucchini. Pan fried zucchini. Grilled zucchini.
I'm sure we've eaten it other ways, too, but I can't remember them all.
I made up this recipe to use some of our glut of the fabulous vegetable after we tired of all of our other zucchini recipes.
Zucchini Parmesan
Ingredients
- olive oil
- 1 large zucchini sliced in rounds
- 1 egg white
- ½ cup Italian bread crumbs gluten-free if needed
- 1 large onion diced
- 2-3 cloves garlic minced or pressed
- 2 quarts spaghetti sauce
- 3 cups shredded cheese (I used a mix of mozzarella, Parmesan, and pepper jack to give it a little zip.)
- 1 pound spaghetti gluten-free if needed
Instructions
- Preheat oven to 350.
- Over medium heat, saute the zucchini rounds on a griddle, grill pan, or in a skillet until they are browned and slightly crisp on the outside.
- Spread some spaghetti sauce into a 9x13 baking dish. You need enough to coat the bottom generously to prevent your zucchini from sticking.
- Dip each zucchini round into the egg whites and then into the bread crumbs, once per side. Lay breaded zucchini rounds on top of the spaghetti sauce in the pan.
- Preheat a couple of tablespoons of olive oil in a medium skillet. Saute onions until they begin to brown. Add garlic and saute until onions are translucent.
- Spread the onion mixture over the zucchini, then top with more spaghetti sauce and cheese.
- Bake for 30 minutes, until cheese is melted and bubbly.
- While baking, prepare spaghetti according to package directions.
- Sprinkle the zucchini and spaghetti with a bit more Parmesan cheese and serve.
Laura says
Yeah I think I know what I'm having for dinner to night! This looks so easy and great!!
Thanks for linking up to Just Another Meatless Monday, see you next week!
April@21stcenturyhousewife says
Your zucchini parmesan sounds delicious. In answer to your question, I make an eggplant and zucchini milanese with my zucchini, and I also use it in cakes, fry it in sticks and serve with dips, roast it with other vegetables to use in side dishes and sauces and on and on - it's such a wonderful go-to veggie!
Chaya says
I know the feeling about zucchini. Fortunately, it is a versatile vegetable. This looks so delicious. I love eggplant Parmesan so how could I not love this. Thanks for linking this to My Meatless Mondays.
Melissa Bufford says
Hey Tara. Love this recipe, and I wanted to let you know I shared it over on my blog. I of course gave you all the credit and a link back to your site! Thanks so much! Melissa. http://www.melissabufford.com
Shopannies says
my mother loves zucchini parmesan she makes many wonderful items out of her zucchini it seems that as soon as the zucchini are ready she starts and we eat zucchini all winter because the canning and products she puts up
Sherrie says
To not have soggy zuchini, please try the following: after you slice it, place the slices on a paper towel and let the moisture seep out of the slices. I will even change out the paper for a few minutes more of drying out time. this will help keep the slices crispy. Give it a try.
Anonymous says
Okay, that sounds really good and I have plenty of zucchini!
Kate says
Looks YUMMY! Thanks for sharing it!
gnee says
We have eaten our fill of fresh zucchini, but must try this! It looks delicious. I make zucchini milk for use all winter. Check out my August, "Love Your Neighbor" post for how I do it if you're still getting lots in your garden or from friends! THANKS
Bfingmomsunite says
Yum. Delicious. A great addition to Vegetarian Foodie Fridays at Breastfeeding Moms Unite! too if you want to join one more carnival! 🙂
Ann Kroeker says
Look at all that CHEESE! Yum!
I had some shredded zucchini in an omelette, actually, and I made zucchini bread not long ago. I am thinking of making zucchini brownies for a pitch-in. In fact, the recipe I want to try was posted today on Food on Fridays (link #14). They look amazing, as does your main dish.
I wonder if you could put together and zucchini meal, with appetizer, main dish, side dish and dessert? I'll bet it would be fun and wonderful!
Thanks for sharing this with us--it's always a treat to see what you've been up to in the kitchen!
Ann Kroeker says
I thought I left a nice, long comment remarking on the yummy cheese, and wondering if a person could create a multi-course zucchini meal (zucchini in some form for the appetizer, main dish, side dish and dessert)!
But I don't see the comment. So sorry if I post twice, and sorry, too, if I lost it somehow by clicking the wrong button.
Thanks for joining us today for Food on Fridays!
Ann
Anonymous says
I love that idea - what a challenge! Our zucchini is all gone for the season, but I'm going to try it next year, for sure!