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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 …
  • Marsha Laufenberg

    Layered Zucchini Parmesan 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.

  • Jan

    Layered Zucchini Parmesan | Cooking Recipe Central | Looks delicious!

  • Caitlin

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

  • Brittany Honaker

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

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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

Layered Zucchini Parmesan - ultra flavorful vegeatarian dish that can be served as an entree or side!

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 …

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Braised Zucchini with Cherry Tomatoes & Basil

Parmesan – Roasted Zucchini Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 8 This side will be a hit with any meal. Extremely family – friendly. Gluten – Free

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for eggplant: 1 lb. globe eggplant 1½ tsp. kosher salt 6 oz. high-quality white bread, torn into chunks 3/4 cup grated Parmesan Pinch of salt 1 tsp. pepper ¾ cup all-purpose flour 3 large eggs 3 tbsp. vegetable oil For tomato sauce: 1½ (14.5 oz) cans diced tomatoes 1 tbsp. extra-virgin olive oil 2 cloves garlic ¼ tsp. red pepper flakes ¼ cup fresh basil leaves Salt and ground black pepper 1 cup shredded mozzarella cheese 1/4 cup freshly grated Parmesan cheese Fresh basil leaves for garnish

Stuffed Zucchini - Sarah Bina made this for me the first time, SO good! Making again right now.