Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, zuccinni parmesean. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
It's a match made in heaven. And if all veggies were like this, I'd Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw. This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan.
Zuccinni Parmesean is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Zuccinni Parmesean is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have zuccinni parmesean using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zuccinni Parmesean:
- Take 1-2 overgrown zucchinis- preferably ones that do not have mature seeds yet, but those will work too
- Prepare 1.5 cups bread crumbs - I like the panko kind since they are crispier
- Take 1 tsp. salt
- Take 1 tsp. italian seasoning or some mixture of whatever you have, basil, oregano, parsley etc
- Prepare 2 eggs, beaten
- Make ready 1 (28 ounce) can of tomatoe sauce
- Prepare 2 cups mozzerella cheese
- Make ready 1/2 cup parmessean cheese
Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save Thanks to a healthy sprinkling of parmesan, it's one of those unicorn veggie recipes that's sure to be. Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier. Why should eggplant have all the fun? Zucchini is also quite delicious when breaded, crisped up, and baked with layers of marinara sauce and two kinds of.
Steps to make Zuccinni Parmesean:
- Heat oven to 375 degrees farenheit
- Slice zucchinis a little less than an inch thick. If there are mature seeds or large pithy areas then scoop those out.
- Grease a cookie sheet with olive oil.
- With one hand dip the zucchini in the egg, pass to the other hand and dip in the bread crumbs (this will help avoid build up on the fingers). Place them on the cookie sheet
- Bake for about 20 minutes or until they are tender but not mushy
- Placed into a greased cake pan, whatever size you think will make two layers of the zucchini that you cooked.
- Place one layer of zucchini in the pan and spread half of the tomato sauce on top and cover with half the mozzerela cheese
- Layer the rest of the zucchini on top and cover with the rest of the sauce and the mozzerela cheese and put on the parmesean cheese.
- Bake for about 30 minutes until the cheese is browned the way you like it.
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini. My first attempt at "Zucchini Parmesan" was a whopping success! You will fall in love with this delicious Zucchini Parmesan recipe! It's quick and easy to prepare, healthy and incredibly delicious.
So that’s going to wrap this up with this exceptional food zuccinni parmesean recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
