Best 2 Zucchini Parmigiana Recipes

When looking for a hearty and flavorful vegetarian dish, zucchini parmigiana is an excellent choice. Originating from Italy, it features tender zucchini slices coated in a mixture of breadcrumbs and Parmesan cheese, then baked with a rich tomato sauce and melted mozzarella cheese. The result is a golden brown masterpiece with a crispy crust and a soft, juicy interior. Pair it with a side salad and crusty bread for a complete meal that will satisfy even the most discerning palate.

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ZUCCHINI PARMIGIANA

Zucchini Parmigiana image

Zucchini parm, mmmmmmm.

Provided by SHIVERDEN

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
½ teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
¼ cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.

Nutrition Facts : Calories 238 calories, Carbohydrate 20.6 g, Cholesterol 29.1 mg, Fat 9.2 g, Fiber 3.3 g, Protein 19.9 g, SaturatedFat 5.3 g, Sodium 1014.9 mg, Sugar 7.3 g

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA

Light Eggplant / Zucchini Parmigiana image

This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!

Provided by Artandkitchen

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs eggplants (and or or zucchniniI)
salt to spread over eggplant
4 tablespoons olive oil
1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
1 cup parmigiano, grated
3 cups marinara sauce (if possible with basilicum and oregano)
1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
1 tablespoon oregano

Steps:

Slice you eggplants or zucchini in 1/4 inch thick slices.
Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
Turn on your oven to high broil.
Coat with oil the eggplants or zucchini in the bowl with your hands.
Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
Spread parmesan on it and press some cheese between the layers.
Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
Bake 30 minutes 350°F/180°C.
This is usually served warm but in summer it is delicious cold with some bread!

Tips:

Choose the right zucchini. Look for small to medium sized zucchini that are firm and have smooth skin. Avoid any that are too large, as they will be more likely to be watery.
Slice the zucchini evenly. This will help them cook evenly. If you are using a mandoline slicer, be sure to use the guard to protect your fingers.
Drain the zucchini slices. This will help to remove excess moisture and prevent the zucchini from becoming soggy.
Coat the zucchini slices in flour. This will help them to brown evenly and prevent them from sticking to the pan.
Use a good quality marinara sauce. The sauce is one of the most important elements of this dish, so be sure to use one that you enjoy. You can use a store-bought sauce or make your own.
Layer the zucchini slices and sauce in a baking dish. Be sure to start and end with a layer of sauce.
Top the zucchini with cheese. You can use any type of cheese that you like, but mozzarella is a classic choice.
Bake the zucchini parmigiana until golden brown and bubbly. This will usually take about 30 minutes.
Let the zucchini parmigiana cool for a few minutes before serving. This will help the cheese to set.

Conclusion:

Zucchini parmigiana is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover zucchini. With its crispy zucchini slices, flavorful marinara sauce, and melted cheese, zucchini parmigiana is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy dinner idea, give zucchini parmigiana a try!

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