Zucchini Parmesan

All the flavors of your favorite Chicken Parmesan but made with zucchini instead of chicken for a fun appetizer or side dish.

Chicken Parmesan is one of my favorite dinners to make. I mean, it’s got crunchy chicken, tomato sauce and lots of cheese. What’s not to love?

I have a version of Chicken Parmesan that I do in the slow cooker (it’s crazy good. Promise!) that is perfect for busy weeknights, but when I want the Parmesan flavors to be more special, weekend-worthy, I like switching things up a bit. That’s how I came up with this Zucchini Parmesan recipe.

It’s very similar to Chicken Parm in terms of flavor, but it uses broiled rounds of zucchini instead of breaded chicken. You top those rounds with tomato sauce, mozzarella, and crunchy panko breadcrumbs and broil it a bit longer. Voilà!

The cute round Zucchini Parmesans are great as an appetizer or a side dish. They also work plated on top of a buttery pile of rotini noodles or white rice.

I really think you’re going to love this one!

Christine :)

Zucchini Parmesan

Author: Christine Pittman
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings

Print Recipe

Description

All the flavors of your favorite Chicken Parmesan but made with zucchini instead of chicken for a fun appetizer or side dish.

Ingredients

3 medium zucchini, sliced into 1/2 inch thick rounds
cooking spray
1/2 tsp. salt
1/4 tsp. black pepper
1 cup tomato sauce (homemade or store-bought)
1/2 cup shredded mozzarella cheese
1/3 cup panko breadcrumbs

Instructions

Preheat broiler.
Spray large baking pan with cooking spray. Add the zucchini rounds (with flat sides down) in a single layer.
Sprinkle with salt and pepper
Broil 8 inches from heat source until slightly softened and starting to brown on top, 6-8 minutes.
Top each zucchini round with about 1 tablespoon of tomato sauce, some mozzarella cheese and some panko crumbs.
Spray crumbs with cooking spray.
Broil some more until cheese is melted and crumbs are browned, 3-4 minutes.