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Zucchini Parmesan

A delightful twist on classic Parmesan dishes, this Zucchini Parmesan is a budget-friendly vegetarian option that offers comforting Italian flavors with a satisfying crunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis Sliced into 1/4-inch rounds
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 large eggs Beaten with a pinch of salt and pepper
  • 2 tablespoons olive oil Plus extra for greasing and drizzling
  • Salt To taste
  • Pepper To taste
  • Fresh basil Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the zucchinis into 1/4-inch rounds and sprinkle with a little salt. Let them sit for about 10 minutes.
  3. In a bowl, combine the breadcrumbs and grated Parmesan cheese. In another bowl, beat the eggs with a pinch of salt and pepper.
Coating and Arranging
  1. Dip each zucchini slice into the egg mixture, letting any excess drip off, then coat it in the breadcrumb and cheese mixture.
  2. Grease a baking dish with olive oil, layer the coated zucchini slices, and drizzle with a bit more olive oil.
Baking
  1. Place the dish in the oven and bake for about 25-30 minutes, or until the top is golden brown and crispy.
  2. Once removed from the oven, sprinkle with fresh basil if desired.
Serving
  1. Let it cool for a few minutes and then serve as a main or side dish.

Notes

For best results, avoid overcrowding the zucchini slices on the baking sheet to prevent steaming. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Reheat in a hot oven at 350°F (175°C) for 10-15 minutes.