Sheet Pan Zucchini Parmesan

If you frequent this blog often or are a personal friend of mine, then you probably know that I have an unwritten love for Eggplant Parmesan.  It is a dish I make once or twice every summer when I can get my hands on freshly gown eggplant.  I have a few different eggplant parmesan recipes on this site.

Mini Eggplant Parmesan Pizzas

Whole 30 Eggplant Hold the Parmesan

Sheet Pan Eggplant Parmesan

I love eggplant parmesan so much, but during the majority of the year, a good eggplant can be hard to come by.   That’s where zucchini parmesan comes in.  I started making zucchini parmesan when I couldn’t find a good eggplant, and it has become a favorite of my kids.

Here are a few tips you need to know for successful zucchini parmesan.

  1. Use Panko Italian Breadcrumbs for the best results.
  2. Make sure you dry the zucchini before you coat it. Otherwise, it may turn out too soggy.
  3. Make more than you think you can eat!  Since you are using Panko breadcrumbs, your zucchini will stay crispy enough for you to enjoy it for lunch the next day!
  4. I like to serve this over a little stack of angel hair pasta.

Zucchini parmesan comes together quickly, and with only a few ingredients.

For this delicious Zucchini Parmesan you will need:

A Sheet pan lined with parchment paper

5-6 medium-sized zucchini

One package of Panko Italian breadcrumbs 

4-5 eggs

3-4 tablespoons of olive oil

parmesan cheese

your favorite marinara sauce.  I suggest the organic marinara sauce from Aldi or this sauce.

And that’s it!

Ingredients

  • 5-6 zucchini
  • 1 8 ounce package Progresso Panko Italian breadcrumbs
  • 4-5 eggs
  • 4 tablespoons olive oil
  • parmesan cheese
  • marinara sauce

Instructions

  1. Set your oven to 400 degrees

  2. Wash your zucchini, cut off the ends. Cut each zucchini into 3-4 vertical strips.

  3. dry off each zucchini slice with a paper towel.

  4. Create your breading station. Mix beaten eggs and 2 tablespoons of olive oil in a bowl. Place breadcrumbs in a second bowl.

  5. Line your sheet pan with parchment paper.

  6. Using one hand, dunk each zucchini slice in the egg mixture then coat each zucchini slice with breadcrumbs.

  7. One a zucchini slice is breaded, place it on the sheet pan.

  8. When all the zucchini slices are on the sheet pan, drizzle the remaining olive oil over the zucchini.

  9. Cook zucchini for 20-25 minutes or until the zucchini has reached the level of crispiness you like.

  10. Remove zucchini from the oven. sprinkle with parmesan cheese right away.

  11. Add sauce onto the zucchini right before eating.

 

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