Zucchini Parmesan

While versions of this recipe using chicken and eggplant are staples in any Italian kitchen, using zucchini brings a fresh rendition to this delicious classic. If your backyard zucchini plant is still producing, this is a great way to use it up!

Zucchini Parmesan

2 large zucchini, cut into ½-inch coins
¼ cup canola oil
½ cup all-purpose flour
½ cup grated Parmesan cheese
1 cup marinara sauce
1 cup mozzarella cheese
2 tablespoons fresh basil, julienned
Salt and pepper to taste

Preheat the oven to 350 degrees F, and heat the oil in a large skillet over high heat.

Sprinkle the zucchini with salt and pepper. Place the flour in a large bowl and lightly dredge the zucchini slices in the flour. Shake off any excessive flour. Turn the heat on the stove down to medium-high and place the zucchini slices in the oil to fry. Cook for one and a half minutes on each side, and then transfer to a paper towel to drain.

Arrange the zucchini slices in a baking dish or cast-iron skillet. Layer the marinara on top, followed by the parmesan cheese, fresh basil, and mozzarella. Bake for 10-15 minutes, or until the cheese is melted and golden. Serve over your choice of pasta.

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2 Comments to “Zucchini Parmesan”

  1. Great minds think alike! I’ve got this on the menu for this weekend and hope I can fool a few at my table :) Looks delicious!

  2. One of my all time favorite recipes. I actually make mine without sauce though and do butter-breadcrumb mixture.

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