Zucchini slices that are breaded and baked then layered between a rich tomato sauce, meaty sausage and melted mozzarella cheese. The perfect way to use up those garden grown zucchinis.
Every year in late summer I come across a situation where I have way too many zucchinis. You see, I start the summer thinking that four zucchini plants will be perfect to plant in my small garden. Then by mid summer I notice that my small garden has been engulfed by these four zucchini plants and by late summer these plants have produced enough zucchini to feed a small army. Not wanting them to go to waste, we end up having zucchini everything. From Grilled Zucchini, Zucchini Bread to even Zucchini Chocolate Chip Cookies. Wanting to try something a bit different I thought, I make Eggplant Parmesan, why not substitute the eggplant with some zucchini. To my families enjoyment, it worked out great and best of all I used a ton of zucchini.
Why You Have To Make Zucchini Parmesan
- Great use for those garden zucchinis.
- Its super easy to make.
- It taste great.
- Makes for a great family meal.
What You Need To Make Zucchini Parmesan
Equipment:
- Mandoline: This is the perfect way to slice your zucchini. It will enable you to slice the zucchini quickly and all your slices will be uniform in size.
- Casserole Dish: I like to use a 9” x 13” ceramic casserole dish when making a meal like this. It is easy to clean and the ceramic does not interact with the acidic ingredients which could change the flavor of the dish.
- Non Stick Frying Pan: I like to use a ceramic frying pan to sear my sausage. They are non stick, easy to clean and are nontoxic.
- Baking Sheets: Because these zucchini were baked, having a large baking sheet will help make the process of baking them go quickly. Just line each baking tray with Parchment Paper which will prevent sticking and allow for easy clean up.
Ingredients:
- Zucchini: This is the star of the show. You will want to use medium sized zucchini that is firm. I like to peal them leaving stripes of skin remaining then slice them short ways into thin slices.
- Eggs: You will need to dip your zucchini slices in the egg in order for the bread crumb to adhere to them.
- Bread Crumb: After dipping each zucchini slice in the egg you will want to coat them in a thin layer of bread crumb.
- Olive Oil: It is important to use a good Olive Oil with all your recipes.
- Sauce: Homemade or store bought is fine.
- Mozzarella Cheese: Full fat or reduced fat shredded into small pieces.
- Shallots:Once sautéed with the sausage they will produce a slightly sweet garlicky flavor.
- Sausage: You can use the sausage of your choice. Just remove the casings before browning them.
- Italian Seasoning: For an herbaceous flavor.
- Parmesan Cheese: Sprinkled between the layers
Zucchini Parmesan
Course: RecipesCuisine: Italian12
servings30
minutes40
minutesIngredients
4 Large Zucchini’s peeled and thinly sliced.
2 Eggs, scrambled.
Italian Style bread crumbs
2 Shallots chopped
1 lb. Sausage, casings removed.
1 Package mozzarella cheese cut into small pieces
3 Jars of store bought sauce, or homemade if you choose.
Parmesan cheese
Italian Seasoning
Directions
- Place shallots in a large frying pan set over medium heat and cook until slightly caramelized. Remove the casings from the sausage and place it in the frying pan along with the caramelized shallots, breaking it up with the back of a wooden spoon as it cooks. Continue cooking until sausage becomes browned. Once browned remove from heat and allow to cool.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Peal the zucchini and slice into thin slices. Crack eggs in a small bowl add 1 to two tablespoon of water and scramble. Pour breadcrumbs in a large dish and set to the side. Dip each slice of zucchini into the scrambles eggs, coat with bread crumb and place on the prepared baking sheet. Drizzle olive oil on both sides of the coated zucchini then place in the preheated oven to bake for 15 minutes, flipping the zucchini half way through cooking. Remove from oven and allow to cool slightly.
- Spread a layer of sauce on the bottom of a 9” x 11” casserole dish. Top with a layer of zucchini then a layer of mozzarella cheese. Scatter a third of the browned sausage on top then sprinkle with parmesan cheese and Italian seasoning. Repeat this process until all the zucchini has been used.
- Place your casserole dish on a baking tray to catch any drippings. Place in the preheated oven and bake for 35 to 40 minutes or until bubbly and cheese is golden. Remove from oven and allow to cool slightly before cutting and serving.
- Enjoy.
