Zucchini Parmesan

My aunt told me that she was looking for some new recipe ideas for zucchini, so this was my tasty experiment. Over the years my aunt has tried to sneak zucchini into so many recipes (which my brothers hate) and she's been successful only a few times; I remember zucchini brownies was one of those successes. My brothers do not hate zucchini or anything, they just hate that she tries to trick them. This recipe is completely obvious! It is a spin off of Eggplant Parmesan with a little extra crunch. Eggplant Parmesan is usually pan-fried, then layered in a baking dish, smothered in sauce and cheese and baked.

Tips:

Make the sauce - You don't have to make your own sauce, but I highly suggest that you do. Making fresh sauce is simple and if you want to make a large batch, it is something great to have on hand.

Double dip - In order to get a little extra crunch in this dish, do a double coat and don't let any bread crumbs go to waste.

Oven Temperature: 350/300 degrees

Bake Time: 45-55 minutes

Servings: 18-20 slices

1 1/2 cups sauce

2 medium zucchini

1/2 cup of all purpose flour

2 eggs

2 Tablespoons milk

1 cup Italian-style bread crumbs

1/2 cup grated Parmesan cheese

1 1/2 cups marinara sauce (see below)

1/2 cup mozzarella cheese

Directions:

1) Preheat the oven to 350 degrees.

2) Wash and remove the tops of the zucchini. Slice the zucchini into 1/2 inch discs.

3) In a medium sized bowl, toss the zucchini with the flour until well coated. 

4) In a shallow dish, whisk together eggs and milk.

5) In another dish combine breadcrumbs and Parmesan cheese. Mix until combined.

6) Create a coating station: dip zucchini discs in egg mixture, then coat them with the breadcrumbs. Repeat if you want the zucchini extra-crispy.

7) Place prepared zucchini onto a parchment-lined baking sheet.

8) Bake the zucchini for 10 minutes at 350 degrees. After 10 minutes, carefully flip the zucchini and bake for another 10 minutes.

9) After another 10 minutes, reduce the oven temperature to 300 degrees. Bake for 25-35 minutes or until the zucchini is golden brown and tender.

10) Top with sauce and mozzarella cheese.

Sauce
1 Tablespoon olive oil

1 medium onion, chopped

1 teaspoon garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon red pepper flakes

2 cups tomato or vegetable juice

Directions:

1) In a medium saucepan over medium low heat, heat the olive oil.

2) Add onions to the sauce pan and cook until the onions are translucent (about 7 minutes). 

3) Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for another 2 minutes.

4) Add tomato juice, raise heat to medium, and cover the pan.

5) Simmer sauce for about 15 minutes or until thickened.