Sheet Pan Zucchini Parmesan
- Sheet Pan Zucchini Parmesan
- Recipe
- Ingredients
- Instructions
Everyone’s favorite chicken parmesan except made HEALTHIER! Use zucchini instead baked to perfection with marinara and cheese!
Greetings from NYC!
Wait. Brooklyn actually.
It’s my very first time in Brooklyn.
And I kind of love it.
Maybe it has to do with the rainbow bagels.
Or that everything is walking distance within a 0.4 mile radius.
But, I digress.
I’ve just been dreaming about those bagels for the past few nights.
And this.
I mean, maybe we need a chicken parm bagel.
I hear that does exist in NYC.
So I’ll need to explore that today.
But in the meantime.
Get your zucchini out, cut them into rounds, and let’s make it parm-style.
The zucchini is baked from start to finish, topped with marinara and mozzarella cheese.
Now these guys do have a breading on it.
BUT!
If you want to save time.
And even more calories.
Skip the breading.
The marinara and the cheese will be plenty.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place zucchini in a single layer onto the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
5. Top with marinara and mozzarella.
6. Then broil for 2-3 minutes, or until the cheese has melted.
7. Serve immediately, garnished with parsley, if desired.
