ZUCCHINI PARMESAN
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!
Provided by Smabbey
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
- Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
- Repeat this procedure to use up all the zucchini.
- Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
- MANGIA!
EIGHT-BALL ZUCCHINI PARMESAN
This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).
Provided by Vino Girl
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
- Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
- Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
- Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add spinach mixture; cook 3 minutes, stirring occasionally.
- Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
- Remove from heat; stir in breadcrumbs.
- Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
- Sprinkle evenly with cheese.
- Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Nutrition Facts : Calories 83.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 338, Carbohydrate 12.4, Fiber 2.3, Sugar 3.4, Protein 4.5
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