Zucchini Parmesan Hoagies Recipes

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

ZUCCHINI PARMESAN HOAGIES

Steps:

• Heat oven to 350°F. Sprinkle both sides of zucchini slices with salt and pepper. In 10-inch cast-iron skillet, heat 2 1/2 tablespoons of the olive oil over medium heat.
• Place flour, beaten eggs, and bread crumbs in separate small bowls. Beat 1 tablespoon water in with the eggs. Dip seasoned zucchini slices into the flour, then the egg mixture, and then the bread crumbs.
• Place half of the zucchini rounds in hot skillet until crispy. Turn, and toast up the crumbs on the opposite sides. Remove; repeat with remaining zucchini slices. Either place zucchini back in skillet or in ungreased ovenproof baking dish.* Cover with marinara sauce. Top with provolone cheese. Sprinkle with Parmesan cheese, salt, pepper and red pepper flakes.
• Bake 25 to 30 minutes or until cooked through and fork inserts easily into rounds.
• Meanwhile, in small bowl, stir garlic into remaining 1 1/2 tablespoons olive oil. Brush onto sliced hoagie buns. Toast on grill pan until crispy. Serve zucchini on toasted buns with fresh basil.
• *If you decide to bake them in a baking dish, they'll take longer since it won't be hot like the skillet. Add 10 to 15 minutes to the bake time, or simply bake until fork inserts into them easily.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

OVEN-ROASTED PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
• Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
• Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY

Steps:

• Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
• In a small bowl, whisk eggs together.
• Preheat oven to 450ºF (230ºC).
• In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
• Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
• Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
• In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
• Serve with dipping sauce.
• Enjoy!

PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F.
• Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
• Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
• Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
• Place uncovered in the oven and bake for 20 minutes on 350 degrees F.
• Serve two pieces to each person as a side dish, and enjoy!

CHICKEN PARMESAN HOAGIE SANDWICH

Steps:

• Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a Ziplock bag and shake to mix well.
• Pour into a low flat bowl or onto some waxed paper.
• Drop each chicken breast into the beaten egg and dredge in the breadcrumb, Parmesan cheese and herb mixture.
• Heat a few tablespoons of olive oil over medium high heat in a pan.
• Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
• Cook on medium high heat for about 3 minutes per side.
• Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
• Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
• Sprinkle shredded mozzarella cheese over each one.
• Place in a 400-degree oven for 8 to 10 minutes or long enough to melt the cheese and get the tomato sauce nice and hot.
• I add the hoagie rolls to the oven when there is about 5 minutes left to get them nice and toasty and crusty.
• Slice the hoagie rolls, add the chicken Parmesan breast and top with sliced jalapenos, if desired.
• YUM!

PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
• In a large bowl, gently toss the zucchini slices with the olive oil and salt to coat.
• In a separate large bowl, mix together the Parmesan, panko bread crumbs, garlic powder, and oregano. Add the zucchini slices to the cheese mixture, pressing to coat on both sides. Arrange the zucchini slices on the prepared baking sheet, topping with any remaining cheese mixture.
• Bake the chips for 14-16 minutes, rotating halfway through, until golden brown.
• Serve with Simple Truth™ Plant Based Tzatziki Cauliflower Dip.
• Enjoy!