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Layered Zucchini Parmesan

Lately I’ve been inspired to cut down on my meat intake and increase my vegetable intake. Doing so improves my health, my wallet’s health (meat can get expensive), and the planet’s health. What do I have to loose? I’ll admit that I grew up consuming some type of meat or poultry daily, so it is …
  • Kathy Blakeney

    Recipe by Tessa of Handle the Heat 3 large zucchini, sliced into 1/3-inch coins 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 mozzarella cheese, grated 1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray. 2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper. 2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp. 3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese. 4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving. LOGIN Follow the discussion COMMENTS THERE ARE NO COMMENTS POSTED YET. BE THE FIRST ONE! POST A NEW COMMENT Comment as a Guest, or login: Login to IntenseDebate Login to WordPress.com Login to Twitter Login to OpenID NameEmailWebsite (optional) Displayed next to your comments. Not displayed publicly. If you have a website, link to it here. Submit Comment Subscribe to LINKS TO THIS POST CREATE A LINK POSTED BY TESSA LABELS: RECIPE, VEGETABLES Newer Post Older Post Home Subscribe to: Post Comments (Atom) Hi! I'm Tessa, author behind Handle the Heat. Here you'll find simple & fresh recipes from a college student turned culinary student. Find out more here. POPULAR POSTS Cookies & Cream Cheesecake Cupcakes Lightened Loaded Potato Soup A Homemade Kitchen: Mounds Bars Peanut Butter Marshmallow-Crunch Brownies Chicken Fettuccine with Pesto Cream Sauce Rosemary-Balsamic Pork Tenderloins Crispy Parmesan-Rosemary Roasted Potatoes Pumpkin Pie Frosting One Ingredient Ice Cream Best of 2011 - Most Popular ARCHIVES ►  2012 (8) ►  2011 (198) ▼  2010 (78) ►  December (13) ►  November (10) ▼  October (12) Lightened Loaded Potato Soup Happy National Pumpkin Day! Maple Roasted Chicken & Sweet Potatoes Homemade Milano Cookies Crisp Ravioli with Quick Roasted Tomato Sauce Chocolate Truffle Cookies Giveaway Winner Pumpkin Garlic Knots Ceramic Knife Giveaway!! Layered Zucchini Parmesan Giveaway winner! Orangettes ►  September (7) ►  August (7) ►  July (5) ►  June (4) ►  May (4) ►  April (5) ►  March (3) ►  February (4) ►  January (4) ►  2009 (45)

  • Chelsea McConnell

    Layered zucchini parmesan. Going to try this as a side dish.

  • Smart Gardener

    Layered Zucchini Parmesan | Cooking Recipe Central | Looks delicious!

  • Brittany Honaker

    **Yummy way to get your veggies in! Layered zucchini parmesan - yum!

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