Monday, April 18, 2016

A Twist on a Classic

Happy Tuesday! The temperature is warming up and I'm looking forward to the week. After a busy weekend and a work training on Saturday, I took Monday off to catch up on my normal weekend errands. There was a lot of cooking, grocery shopping, laundry and cleaning - and let's be real, a few episodes of Fuller House thrown in there. I'm looking forward to a slightly shorter work week and sharing this recipe with all of you! It is a dish that I have been making for years, but realized that I've never shared it on my blog. It's simple, delicious and comes together in a flash.

So, let's take a step back. You've probably heard of chicken parmesan and eggplant parmesan before as they are both well known Italian dishes. Today, I'm putting a new twist on this old favorite with one of my all time favorite vegetables. The ingredients list is minimal - a secret veggie, breadcrumbs, an egg for binding, marinara sauce and of course, cheese... so what could it be?

The star of this show is low in calories and rich in potassium - it's zucchini! Spring is here and many of us will be planting our summer gardens soon; the obvious choice being to add zucchini.  If you give that plant plenty of TLC, it will grow like crazy and you will soon be up to your eyeballs in this beloved green squash! At that point, you will start asking yourself how many loaves of zucchini bread one person can make and what else you could possibly do with this squash. While this is a beautiful spring recipe, it's also great for summer when the zucchini grows like wildflower.

If my kitchen walls could talk: The marinara sauce helps to make this dish shine. I recommend using your favorite high quality sauce (my personal fave is Rao's) or feel free to make your own marinara if you are feeling ambitious. You can also triple this recipe if you are going to be feeding a crowd. When cooking with a large zucchini, which typically aren't found until summer, I recommend cutting the slices into rounds.

Zucchini Parmesan 


2 small or 1 large zucchini
1/2 cup gluten-free breadcrumbs
1 tbsp Parmesan cheese
1 egg
2/3 cup marinara sauce, warmed
1/3 cup shredded provolone or 2 slices provolone cheese

1. Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper. Slice zucchini lengthwise into strips about 1/8-1/4 an inch thick and 3-4 inches long.
2. Combine breadcrumbs and Parmesan cheese, set aside. Beat egg in a small bowl. Dip zucchini strips in egg, then breadcrumbs. Place on baking sheet. Repeat until all strips are used. Bake for 20-25 minutes until lightly browned, turning halfway through.
3. Remove zucchini strips from the oven, leaving 2 on baking sheet. Top with cheese, place back in over 3-5 minutes until cheese is lightly browned.
4. Layer marinara sauce, zucchini strips, cheese. Repeat until all is used, top with browned zucchini strips from the oven.

What's your favorite zucchini recipe? 

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