Description
Crispy baked zucchini coated with Parmesan and breadcrumbs, layered with marinara sauce and melted mozzarella.
Ingredients
Scale
- 3 medium zucchini, sliced into ¼-inch rounds
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk eggs in one bowl and combine breadcrumbs, Parmesan, and seasonings in another.
- Dip zucchini slices into egg, then coat with breadcrumb mixture.
- Arrange zucchini on baking sheet and bake for 20 minutes, flipping halfway through.
- Spread marinara sauce in a baking dish and arrange baked zucchini on top.
- Add additional marinara and sprinkle mozzarella cheese over the zucchini.
- Bake for 10 more minutes until cheese melts and bubbles.
- Garnish with parsley and serve immediately.
Notes
- Pat zucchini dry before coating for maximum crispness.
- Use freshly grated Parmesan for better flavor.
- Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 8
- Sodium: 780
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 18
- Cholesterol: 110