Sunday, January 13, 2013

Layered Zucchini Parmesan

Here, I present to you my second post for the night!

In my last post I gave you a recipe for Pork Schnitzel. Well the night this week that I made that I was trying to figure out what could with it and decided on this recipe. Now, this Zucchini Parmesan could either be a side dish or a vegetarian dish on it's own I suppose. I chose to do it as a side so I could have more for leftovers! So here you go, ladies and gentleman!

(Not my picture or my recipe. Click the title for original)

3 large zucchini, sliced into 1/3-inch coins
1 Tablespoon Extra-Virgin Olive Oil
1/2 cup parmesan cheese, grated and divided in half
1/4 cup Italian bread crumbs
salt & freshly ground pepper to taste
1 cu marinara sauce, homemade or bottled
1/2 cup mozzarella cheese, grated

Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.

Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.

Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.

Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending a sprinkling of cheese.

Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.

There you have it folks! Another great recipe for you to try!

Check out the pin here!

Until next time,


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