Zucchini is overflowing in our house. Every night my husband gets home and goes out to the garden he's coming back with handfuls. I've made bread for the winter (tomorrow's posting) and
zucchini tots but was looking for a zucchini dish that had a bit more substance as a side for dinner. Most of the people who know me personally know I'm not a huge vegi eater. As I get older and try to set a good example for my girls- not to mention they're healthy, I'm experimenting with more vegi dishes. I found a 'pin' that looked awesome and I was not let down. It was a bit more time consuming than other side dishes but well worth it.
Pinterest Inspiration:
My Results:
3 large zucchini, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1/2 cup Parmesan cheese, grated and divided in half
1/4 cup Italian bread crumbs
salt & freshly ground pepper to taste
1 cup marinara sauce, homemade or bottled
1/2 cup grated mozzarella cheese
1. Preheat oven to 450 degrees F.
2. Coat a large baking sheet with non-stick cooking spray.
3. Cut zucchini into rounds and blot with paper towels to remove the excess moisture.
4. Place zucchini in a medium bowl and drizzle with olive oil, turning to
coat each piece.
5. In a separate bowl, combine half the Parmesan cheese, bread
crumbs, salt, and pepper.
6. Dip each zucchini round into the Parmesan/ bread crumb mixture, flipping to coat both sides. You'll need to press the breading slightly to ensure it sticks.
7. Place breaded
zucchini rounds on the prepared baking sheet making sure they don't overlap or touch.
8. Bake for 15
minutes and flip for another 10 minutes or until browned.
9. Reduce the oven temperature to 400 degrees F.
10. Coat the bottom of a
small baking dish with marinara sauce.
11. Layer one third of the crisp
zucchini rounds over marinara, overlapping where necessary.
12. Sprinkle the layer with mozzarella, a bit more sauce and some of the remaining Parmesan cheese.
13. Repeat steps 11 and 12 until the zucchini is gone.
14. Top the last layer with the remaining cheese.
15. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Serve and Enjoy!
Linked Up To:
Zucchini is overflowing in our house. Every night my husband gets home and goes out to the garden he's coming back with handfuls. I've made bread for the winter (tomorrow's posting) and
zucchini tots but was looking for a zucchini dish that had a bit more substance as a side for dinner. Most of the people who know me personally know I'm not a huge vegi eater. As I get older and try to set a good example for my girls- not to mention they're healthy, I'm experimenting with more vegi dishes. I found a 'pin' that looked awesome and I was not let down. It was a bit more time consuming than other side dishes but well worth it.
Pinterest Inspiration:
My Results:
3 large zucchini, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1/2 cup Parmesan cheese, grated and divided in half
1/4 cup Italian bread crumbs
salt & freshly ground pepper to taste
1 cup marinara sauce, homemade or bottled
1/2 cup grated mozzarella cheese
1. Preheat oven to 450 degrees F.
2. Coat a large baking sheet with non-stick cooking spray.
3. Cut zucchini into rounds and blot with paper towels to remove the excess moisture.
4. Place zucchini in a medium bowl and drizzle with olive oil, turning to
coat each piece.
5. In a separate bowl, combine half the Parmesan cheese, bread
crumbs, salt, and pepper.
6. Dip each zucchini round into the Parmesan/ bread crumb mixture, flipping to coat both sides. You'll need to press the breading slightly to ensure it sticks.
7. Place breaded
zucchini rounds on the prepared baking sheet making sure they don't overlap or touch.
8. Bake for 15
minutes and flip for another 10 minutes or until browned.
9. Reduce the oven temperature to 400 degrees F.
10. Coat the bottom of a
small baking dish with marinara sauce.
11. Layer one third of the crisp
zucchini rounds over marinara, overlapping where necessary.
12. Sprinkle the layer with mozzarella, a bit more sauce and some of the remaining Parmesan cheese.
13. Repeat steps 11 and 12 until the zucchini is gone.
14. Top the last layer with the remaining cheese.
15. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Serve and Enjoy!
Linked Up To:
Hello delicious Zucchini bake!!! This looks so yummy! <3 Courtney
ReplyDeleteI am waiting for our zucchini to come on so we can try this recipe! It looks delish!
ReplyDeleteYUM!!
ReplyDeleteYum! I have a big zucchini in my fridge - from my brothers' in-laws' garden - waiting for just such a recipe. I was going to dice it up for zucchini bread, but my hubby will appreciate it if I could turn it into an entree!
ReplyDeleteJust picked some zucchini from the garden....so going to make this....thanks for sharing
ReplyDeleteThis looks delicious! I would love to try this with eggplant (cause I am soo allergic to zucchini)! Thanks so much for sharing with the Pink Hippo party~
ReplyDeletexoxo
Amie @ Pinkapotamus
I've made this one too!! So yummy! It was time consuming though!! But worth it! :) Yours looks like it turned out great!
ReplyDelete