Best Zucchini Alla Parmigiana Recipes
ZUCCHINI ALLA PARMIGIANA
This is a variation on the famous Parmigiana di Melanzane. This is an easy dish with a delightful taste. Try it!
Provided by Pietro
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice zucchini lengthwise, place in a colander, sprinkle with salt and let stand for 1 hour.
- Rinse the zucchini and drain on paper towel.
- Heat oil, dust the zucchini with flour and fry in batches until golden and tender. Drain on paper towel.
- Cut the garlic in half and rub the insides of a shallow,oiled gratin dish with the cut garlic. Discard garlic.
- Make layers of zucchini strips, sliced tomato, strewn with torn basil leaves and mozzarella. Lightly season each layer.
- Finish with a layer of tomato and basil leaves.
- Mix parmesan and breadcrumbs together and spread evenly over the top.
- Bake in a 190°C oven for 25 minutes or until the top is golden and crisp.
- Serve hot.
Nutrition Facts : Calories 291.1, Fat 22.3, SaturatedFat 6.8, Cholesterol 28, Sodium 328.6, Carbohydrate 12.9, Fiber 2.4, Sugar 4.1, Protein 11.3
ZUCCHINI PARMIGIANA
Zucchini parm, mmmmmmm.
Provided by SHIVERDEN
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238 calories, Carbohydrate 20.6 g, Cholesterol 29.1 mg, Fat 9.2 g, Fiber 3.3 g, Protein 19.9 g, SaturatedFat 5.3 g, Sodium 1014.9 mg, Sugar 7.3 g
PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
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