Zucchini Parmesan Recipes

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ZUCCHINI PARMESAN



Zucchini Parmesan image

This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!

Provided by Smabbey

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 medium zucchini, peeled and sliced
2 eggs, beaten
2 cups dry Italian seasoned breadcrumbs
8 ounces shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 -4 cups of your favorite marinara sauce
olive oil

Steps:

  • Preheat oven to 425 degrees.
  • Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
  • Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
  • Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
  • Repeat this procedure to use up all the zucchini.
  • Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
  • MANGIA!

PARMESAN BAKED ZUCCHINI



Parmesan Baked Zucchini image

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Provided by By Brooke Lark

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchini, cut lengthwise in half
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon olive oil
Freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g

NO-FRY EASY ZUCCHINI PARMESAN



No-Fry Easy Zucchini Parmesan image

I have always loved the zucchini Parm that I grew up with, but now that I am a parent I wanted something quicker, easier, and healthier. This is what I came up with. Enjoy! Serve as a side dish with your favorite tomato sauce and pasta.

Provided by sixofus

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 clove garlic, grated
2 zucchini, grated
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
½ cup shredded Mexican cheese blend (such as Great Value Fiesta Blend®), or more to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
  • Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
  • Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
  • Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 3.1 g, Cholesterol 18.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 212.4 mg, Sugar 1.1 g

ZUCCHINI PARMESAN



Zucchini Parmesan image

You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. -Sandi Guettler, Bay City, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 581mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ZUCCHINI PARMESAN



Zucchini Parmesan image

This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.

Provided by Martha Rose Shulman

Categories     dinner, lunch, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 to 2½ pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
2 to 2¼ pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan

Steps:

  • If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
  • To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  • Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
  • Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
  • If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
  • To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams

ZUCCHINI PARMESAN



Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

ZUCCHINI PARMESAN



Zucchini Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 22

For the sauce:
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon fennel seeds, chopped
1/4 to 1/2 teaspoon red pepper flakes
3 pounds plum tomatoes, cored and roughly chopped
Kosher salt
1/2 cup chopped fresh basil
For the zucchini:
2 medium-to-large zucchini
3/4 cup all-purpose flour
2 large eggs
1/3 cup milk
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced into 12 pieces
2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)
2/3 cup ricotta cheese

Steps:

  • Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
  • Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
  • Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
  • Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Provided by Ellie Krieger

Categories     appetizer

Time 50m

Yield 4 servings, serving size 1/2 cup

Number Of Ingredients 7

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

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2019-07-20  · If making this zucchini Parmesan recipe ahead, you can bake it without the top layer of cheese until done then allow to cool completely, cover and refrigerate. …
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LAYERED ZUCCHINI PARMESAN - HANDLE THE HEAT
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BAKED ZUCCHINI PARMESAN RECIPE - THE SPRUCE EATS
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Saturated Fat 7g 35%
Cholesterol 29mg 10%
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THE BEST ZUCCHINI PARMESAN | KITCHN
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CREAMY PARMESAN ZUCCHINI RICE - IOWA GIRL EATS
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Top Asked Questions

What's the best way to cook zucchini Parmesan?
Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish.
How do you make zucchini for a party?
In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
How to cook zucchini in the oven with bread crumbs?
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.
What kind of cheese to use for baked zucchini?
There are many different ways to make baked zucchini, but this version with parmesan is the simplest (and best). It’s made by coating fresh zucchini with olive oil, Parmesan cheese and spices, then baking until crisp. The zucchini absorbs the flavors of the seasonings as it bakes making it appetizing and flavorful.

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