Sunday Dinner Zucchini Parmesan
This zucchini parmesan is a slight twist on my grandma’s classic eggplant parm (mostly because zucchini was all I could find in the grocery store) and is the perfect meal for those of us missing Sunday family dinners.
Ingredients
- 1 large or 2 small zucchinis
- 1 egg
- 1 cup breadcrumbs, preferably Italian seasoned
- 1/4 tsp cayenne pepper
- 12 oz mozarella, shredded or thinly sliced
- 24 oz tomato sauce, store bought or homemade (recipe follows)
- vegetable oil, for frying
- salt and pepper
- fresh parsely, for garnish
- parmesan cheese, for garnish
Instructions
- Preheat oven to 375. Thinly slice your zucchini lengthwise into ¼ inch thick slices. Season generously with salt and press slices between two paper towels, allowing them to sit 10 minutes to absorb excess moisture.
- Heat your pan over medium heat with a generous amount or olive or canola oil. Beat the egg in a large shallow dish. In another large shallow dish combine breadcrumbs, cayenne pepper, and season with salt. Dip zucchini slices in egg first, allowing excess to drip off, and then press into breadcrumbs, being sure both sides are evenly coated. Fry in batches until golden brown, about 5 minutes per side, until all zucchini is fried. You may need to add oil to the pan throughout this process.
- Time to assemble. Add a spoonful of sauce to the bottom of a 9x6 deep casserole pan. Lay down one layer of fried eggplant slices, followed by more sauce and then mozzarella, one evenly coated layer. Continue this layering process until all zucchini is used, topping with more sauce and parmesan cheese.
- Bake until top is golden and bubbly, about 45 minutes. Finish with fresh basil or parsley.