Recipe of the Week - Giant Zucchini Parmesean
/If you have a giant zucchini in your garden and don’t know what to do with it, make this Giant Zucchini Parmesan – it’s so good!
INGREDIENTS
1/2 cup part skim ricotta
6 tablespoons part-skim shredded mozzarella
1/4 cup grated Pecorino Romano cheese
2 tablespoons finely chopped parsley, plus more for garnish
1 giant zucchini, sliced into 12 1/2” thick slices
3/4 teaspoon kosher salt
freshly ground black pepper
2 large eggs
1 cup seasoned whole wheat bread crumbs , or gluten-free crumbs*
olive oil spray
1 cup warmed marinara sauce, Jarred is fine, plus 1/2 cup more for serving
INSTRUCTIONS
Combine the ricotta, mozzarella, parmesan and parsley in a medium bowl.
Season both sides of the zucchini with salt and pepper.
In a shallow plate, beat the eggs and 1 teaspoon of water together. Place the bread crumbs in another plate.
Place each zucchini round in the egg, then the breadcrumbs.
Spray a generous amount of olive oil spray on each side and transfer to the air fryer basket in an even layer, in batches as needed.
Preheat the oven to 425F.
Air fry 380F for 12 minutes turning half way, until crisp, golden and tender in the center. Set aside. Transfer to a baking sheet.
Spoon each piece with 1 generous tablespoon of sauce, then 1 tablespoon of the cheese mixture.
Bake until the cheese is melted and golden, about 5 to 6 minutes. Garnish with parsley if desired.
If you prefer to do this all in the air fryer, you can air fryer in batches 350F until the cheese is melted, about 1 to 2 minutes. Garnish with parsley if desired.
No Air Fryer, No Problem!
Bake the zucchini in a preheated oven 425F on a sheet pan sprayed with oil until golden, 18 minutes flipping halfway.
Nutrition Information
Serving Size: 1 Stack
Calories: 242
Carbohydrates: 24g
Protein: 16.5g
Fat: 10g
Saturated Fat: 4.5g
Cholesterol: 113mg
Sodium: 999mg
Fiber: 3.5g
Sugar: 6g
