Friday, June 21, 2013

Zucchini Parmesan

I love the abundance of a Summer crop of zucchini.  Here is a great meatless meal that uses the delicious crops from your garden!

  • 1 - 2 zucchini or summer squash (depending on the size)
  • 3/4 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup flour
  • 1 egg
  • 1 tsp Italian seasoning
  • salt & pepper
  • Batch of this Garden Tomato Marinara 
  • Pasta or crusty bread
  1. Preheat oven to 425 degrees and line a baking sheet with tin foil.  Prepare Garden Tomato Marinara and allow to simmer while preparing zucchini.  Wash and cut the ends off the zucchini.  With a mandolin or sharp knife slice the zucchini length wise into 1/4 inch slices.
  2. Set up 3 shallow bowls, 1 for the flour, 1 for the egg wash, and the last add in the panko, parm cheese, salt & pepper and Italian seasoning.  Dredge the zucchini in the flour, then egg wash and finally the panko mixture.  Place onto prepared cookie sheet drizzled with olive oil and drizzle a little more olive oil on top of zucchini.
  3. Bake for 10 minutes and flip, bake for an additional 7 minutes or until golden brown.  Remove from oven and serve over pasta with Garden Tomato Marinara or simply with crusty bread and the marinara.

1 comment:

  1. Oh yeah! This sounds great. I pretty much love any breaded-cheesy veggies. Thanks for the great idea!