Ingredients with Measurements:
- 4 medium zucchinis, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking dish
- Frying pan
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with Parmesan cheese.
3. Dip each zucchini slice in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the zucchini to coat well.
4. Heat the olive oil in a frying pan over medium-high heat. Fry the zucchini slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the fried zucchini slices in a single layer on top of the sauce. Spoon more marinara sauce over the zucchini, then sprinkle with shredded mozzarella cheese.
6. Repeat the layers until all the zucchini slices are used up, ending with a layer of marinara sauce and mozzarella cheese on top.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the baked zucchini parmigiana cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 8g
Cholesterol: 100mg
Sodium: 1200mg
Total carbohydrates: 35g
Dietary fiber: 4g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- You can use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- You can use any type of cheese you like instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers between the layers for extra flavor and nutrition.
- Use eggplant instead of zucchini for a classic eggplant parmigiana.
- Make a vegetarian version by using meatless marinara sauce.
Tips and tricks:
- Make sure to slice the zucchini evenly so that they cook evenly.
- Use a non-stick frying pan to prevent the zucchini slices from sticking.
- You can make this recipe ahead of time and refrigerate it until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baked zucchini parmigiana in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked zucchini parmigiana on a platter with fresh herbs and a sprinkle of Parmesan cheese on top.
Garnishes:
Fresh basil leaves, chopped parsley, or red pepper flakes.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the zucchini slices are too thin, they may become mushy when fried. Make sure to slice them evenly and not too thin.
- If the breadcrumbs are not sticking to the zucchini, try pressing them onto the slices more firmly.
Food safety advice:
- Make sure to wash the zucchini thoroughly before slicing and frying.
- Use a food thermometer to make sure the internal temperature of the baked zucchini parmigiana reaches 165°F.
Food history:
Parmigiana is a classic Italian dish that originated in the region of Emilia-Romagna. It is traditionally made with eggplant, but zucchini is a popular variation.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve the baked zucchini parmigiana as a main dish for lunch or dinner.
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Region: Italian