Ingredients and Weight:
- Zucchini (4 medium-sized), sliced 1/4-inch thick (1.5 pounds)
- All-purpose flour, for dredging (1/2 cup)
- Eggs, beaten (2)
- Panko breadcrumbs (1 cup)
- Grated Parmesan cheese (1 cup)
- Italian seasoning (1 tablespoon)
- Salt and pepper, to taste
- Marinara sauce (24 ounces)
- Mozzarella cheese, shredded (8 ounces)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Dredge zucchini slices in flour, then dip into beaten eggs, and finally coat with Panko breadcrumbs.
- Season with Italian seasoning, salt, and pepper.
- Place breaded zucchini slices on a baking sheet and bake for 15-20 minutes, or until golden brown and tender.
- Spread marinara sauce in an even layer over the bottom of a 9x13-inch baking dish.
- Top with zucchini slices, then sprinkle with mozzarella cheese.
- Bake for another 10-15 minutes, or until cheese is melted and bubbly.
Nutritional Information:
(Per serving)
Calories: 350
Protein: 18g
Carbohydrates: 40g
Fat: 15g
Sodium: 600mg
Dish Characteristics:
- Crispy on the outside, tender on the inside
- Savory and cheesy
- Perfect for vegetarians and meat-eaters alike
- Can be served as a main course or side dish
User Comments:
- "This was absolutely delicious! The zucchini was cooked perfectly and the Parmesan crust was so flavorful."
- "I loved the combination of zucchini and marinara sauce. It's a great way to sneak in some vegetables."
- "This dish was easy to make and turned out so well. I will definitely be making it again."
Special Precautions and Tips:
- Use fresh zucchini for the best flavor and texture.
- If you don't have Panko breadcrumbs, you can use regular breadcrumbs instead.
- To make the dish ahead of time, prepare it up to the baking step. Cover and refrigerate for up to 1 day before baking.
- Serve with a side of garlic bread or crusty bread.
