Description
A delicious casserole made with breaded zucchini and marinara sauce, topped with mozzarella and Parmesan cheese.
Ingredients
Scale
- 2 medium zucchini
- 2–3 egg whites, beaten until frothy
- ½ tsp garlic powder
- 1½ cups marinara sauce
- 2 cups mozzarella cheese
- Vegetable oil, for frying
- ¾ cup flour
- ¾ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
Instructions
- Wash zucchini and slice into ¼-inch rounds. Lay on paper towels, lightly salt both sides, cover, and let sit 30–60 minutes. Pat completely dry.
- Beat egg whites with garlic powder until frothy.
- Combine breading ingredients in a bowl.
- Dip zucchini into egg whites, then coat well in breading.
- Heat oil to about 350°F (medium-high). Fry zucchini 2–3 minutes per side until golden. Transfer to a cooling rack.
- Preheat oven to 400°F (205°C).
- Lightly coat the bottom of a 9×13-inch baking dish with marinara sauce.
- Add a layer of zucchini, spoon marinara over each slice, and sprinkle with mozzarella.
- Repeat layers until all zucchini is used.
- Bake uncovered for 20–25 minutes until cheese is melted and lightly browned. Serve warm.
Notes
- Zucchini can be baked (400°F for 18–20 minutes) or air fried (375°F for about 8 minutes) instead of fried.
- Letting zucchini rest after salting removes excess moisture and improves texture.
- Place cooked zucchini on a cooling rack to keep them crisp before assembling.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 466 kcal
- Sugar: 5 g
- Sodium: 826 mg
- Fat: 39 g
- Saturated Fat: 29 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 32 mg
Keywords: Zucchini Parmesan