Zucchini Parmesan

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Want a comforting dish but need an extra serving of veggies? Let’s take a trip to Italy. Here’s my twist on a classic that will fill your belly and warm your soul. My instructions below are to make homemade marinara sauce. If you’ve had a long day or don’t have fresh herbs or tomatoes on hand, you can also reach for a jar of Prego marinara sauce. Just add 2 tablespoons of Italian seasoning, lightly crushed to the sauce for extra flavor. I highly recommend making homemade though; it only takes 30 minutes and the fresh flavor is worth the effort. By using whole wheat pasta, this dish also gives you a full serving of protein – just as much as a chicken breast.

Ingredients:Zucchini Parmesan

  • 1 large zucchini, sliced into thick
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 package of whole wheat spaghetti
  • 8 vine ripen tomatoes, cubed
  • 6 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tbsp (2-3) sprigs of fresh thyme, steamed and crushed
  • 2 tbsp (1-2 sprigs) of rosemary, steamed and finely cropped
  • 2 tsp fresh oregano, steamed and finely chopped
  • 2 tbsp fresh parsley, roughly chopped
  • 1 tbsp butter
  • shredded parm cheese
  • salt & pepper
  • olive oil


Preheat a large saucepan over medium heat with a light coating of olive oil. Add tomatoes, shallot and garlic to hot oil. Season the veggies with salt and pepper. Mix ingredients well, cover and simmer for 30 minutes.

Preheat oven to 200. Preheat a medium skillet over medium heat with a drizzle of olive oil. In a shallow bowl, add panko with about a tbsp of each herb: thyme, rosemary, oregano. Add a pinch of salt and pepper and toss to combine. Crack your egg into another shallow bowl and beat it with a fork to break the yoke.

Create an assembly line: zucchini, egg station, breading station and then baking sheet with a cooling rack on top. Season the zucchini with salt and pepper and then one slice at a time; dunk the slice into the egg. Allow to drip and then move it over to the breading. Push the slice into the mix to get a good coating on all sides. Finish by placing the coated slices on the cooling rack. Continue this process with the remaining strips.

Place the slices into the pan and brown them on each side, until the zucchini starts to become soft. Place them back on the cooling rack and in the oven for about 15 minutes.

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