Zucchini Parm My Way Food

ZUCCHINI PARMESAN

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!

EASY ZUCCHINI PARMESAN

Steps:

• Pre-heat the oven to 200°C/400°F.
• Slice the zucchini into long slices then fry in a hot pan until golden brown on both sides. Remove from the pan and season with salt.
• To make the tomato sauce, combine all the ingredients and mix well. Test for seasoning and adjust as necessary.
• To assemble, layer the cooked zucchini with the tomato sauce and cheese. Top with mozzarella cheese then cover with foil and place in the oven.
• Allow to bake for 30-45 minutes until the sauce is reduced and bubbling. Remove the foil and bake for another 5-10 minutes until the cheese is golden brown.
• Remove from the oven and allow to rest for at least 10 minutes. Top with fresh basil and serve.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

ZUCCHINI PARMESAN

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
• Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
• Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
• Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

ZUCCHINI PARM - MY WAY

Steps:

• 1. Prepare your slices of zucchini and place in a large bowl...drizzle well with olive oil and toss to coat. I use a mandolin to slice my zucchini, super quick and all the same thickness.
• 2. In another bowl, mix the bread crumbs, Panko's, french fried onions, 1/2 cup grated Parmesan, garlic powder, salt & pepper. Mix well.
• 3. Preheat oven to 450 degree F. Get out a couple sheet pans and spray with non stick cooking spray. ( or you can fry the breaded zucchini.) Press each slice of zucchini into the crumb mixture, so they are coated well. It won't be a real heavy coating. Place in single layers on sheet and bake for about 20 minutes or until browning, but not burnt - just golden.
• 4. In the meantime, place about 3/4 cup marinara in the bottom of a greased, small casserole dish. ( about the size of a deep dish pie plate.) When zucchini is finished, reduce oven to 400.
• 5. Next, layer zucchini, overlapping some, to cover sauce.
• 6. Next, sprinkle 1/3 of pizza blend cheese, and then a small sprinkling of shredded Parmesan.
• 7. Repeat the steps until you have 3 layers of zucchini, cheese and sauce. I always end with a little sauce on top and finish with cheese, I then sprinkle some dried parsley flakes and a little more shredded parm. Note: I use almost a whole jar of sauce ( 24 ounces) you may not like yours as saucy, just use as much as you want. It will still be good.
• 8. Place casserole in oven and bake for about 45 minutes or until sauce is bubbling and cheese is melted and browning. ( You may want to cover with foil near the end if getting too dark, before the center of casserole is finished.)
• 9. This can be served as a side dish or as is. Usually, I serve as a snack type meal, when I don't feel up to cooking much... Hope you enjoy it as much as my kids do.

ZUCCHINI PARMESAN CRISPS

Steps:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

CHICKEN PARMESAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees. Place 3/4 cup marinara sauce in the bottom of a 13x9" baking pan and 1/4 cup in an 8x8" pan. Set aside.
• Using a melon baller, carefully scoop out the flesh of each zucchini half, leaving 1/4" border on the bottom and along the sides. Chop the flesh or process briefly in your food processor and set aside (optional).
• Heat 1 tablespoon olive oil in a large saucepan. Add the onion and cook 3 minutes. Add the garlic and saute 30 seconds more.
• Add the chicken and chopped zucchini flesh along with salt and pepper to taste, and break up the chicken with the back of a spoon. Cook 3-5 minutes or until the chicken is cooked through. Drain the majority of the excess liquid carefully.
• Add the remaining marinara sauce and stir to combine. Simmer over medium heat for 5-10 minutes.
• Place the zucchini halves in the prepared pans. Fill generously with the meat the mixture and cover both dishes with foil. Bake 20-25 minutes or until the zucchini is tender.
• Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly. Serve and enjoy!

EASY BAKED ZUCCHINI PARMESAN

Steps:

• Pre-heat oven to 350° (180° celsius), lightly grease with olive oil a small to medium baking pan. I used an 8x6 inch (20x15 cm) baking dish and I made 4 layers.
• Shred the cheese and mix the parmesan cheese with the chopped parsley. Set aside.
• Slice the zucchini lengthwise into strips that are not too thick. Place them in a large bowl and toss them with the salt. Let sit for 20 minutes then drain but do not rinse. Then paper towel dry the zucchini to remove as much excess moisture as possible. These steps are important because the salt and towel drying will draw out the excess liquid in the zucchini. That's what keeps it from turning mushy in the oven.
• Place the flour in a shallow dish and dredge each zucchini slice in it.
• First do an even layer of zucchini slices in the prepared baking dish. If using the pancetta then top some on the zucchini, sprinkle 1/3 or 1/4 of the mozzarella (depending on how many layers you want to make) on top then finish with 1/3-1/4 of the grated parmesan, add another layer of each repeating this process until you've used up the ingredients.
• Bake the casserole for about 25 minutes. Let it stand at room temperature for about five minutes before slicing and serving. Enjoy!

ZUCCHINI PARMIGIANA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
• In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
• Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
• In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
• Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
• Bake 45 minutes in the preheated oven. Serve warm.

ZUCCHINI-PARMESAN BAKE

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients., Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

BONNIE'S ZUCCHINI PARMESAN MY WAY

Steps:

• 1. Cook's Tip: You will need an Air Fryer and one ziploc bag to mix the spices in. It is better to use the bag because you can "knead' the seasoning into the slices, then into the oil, and it coats them more evenly than if you try to do it in a bowl. Make sure your zucchini is patted dry!
• 2. Prepare the zucchini. Use two firm, fresh zucchinis, uniform in size and about 6 inches long and two inches in diameter. Wash the zucchini, and trim the ends. Do not peel the zucchini. Pat dry with paper towels.
• 3. Cut each zucchini into three pieces, like this.
• 4. Stand the zucchinis on end like this.
• 5. Slice each piece as in the photo. (as uniform as possible) Make 4 slices from the larger part of the zucchini and 3 slices from the slimmer part of the zucchini. Pat all the pieces dry with paper towels. Again, dry zucchini means the coating will stick to the slices when it is cooking in the air fryer.
• 6. Here is how they look.
• 7. Place the seasonings, garlic salt, paprika, coarse ground black pepper, and 2 tablespoons of shaker Parmesan cheese in a ziplock bag and close it, leaving a little air in it. Now, "knead" the bag and the zucchini gently, until the zucchini is fully coated with the seasoning.
• 8. Add one tablespoon of olive oil to the bag and gently "knead" until all the zucchini is covered with the coating of oil, seasonings and Parmesan Cheese.
• 9. You are now ready to cook the zucchini in the Air Fryer. Add the zucchini to the basket of the Air Fryer. No need to spray with kitchen spray. Set the temperature to 400 degrees, and set the time to 16 minutes. Check your zucchini at 12 minutes to make sure it doesn't over brown and continue cooking until done to your taste.
• 10. Your zucchini will turn out perfectly, a little soft in the middle and a little firmer toward the skin. That is the way it should be. You don't want to overcook it. Here is how it looks! Enjoy!

ZUCCHINI TOMATO BAKE

Steps:

• Preheat oven to 350°
• In a 9"x11" baking pan, spread 2 tbsp of the olive oil.
• Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
• Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
• Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper.
• In a bowl, combine cheese and panko crumbs.
• Spread cheese mixture evenly over top of vegetables.
• Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
• Remove from the oven and let stand for 10 minutes before slicing into squares.