Layered Zucchini Parmesan (Edit recipe)

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Let's toast to summer and all it awards us. I love all seasons, but summer evokes sweet and breezy feelings. The season engages all our senses; it's a full experience of sensory delights. Speaking of delighting the senses, this Layered Zucchini Parmesan will do just that. It's not only an explosion of summer flavors in your mouth, but it will certainly impress visually, too.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 4

Ingredients

Fresh Tomato Sauce

2 lb Diced Tomatoes, plum
3 Tbsp Olive Oil
8 cloves Garlic, minced
0.5 cup Basil, Fresh, chopped
0.5 tsp Salt

Layered Zucchini Parmesan

2 whole Zucchini, sliced longways
1 cup Breadcrumbs, Panko
0.5 cup Parmesan Cheese, grated
2 Tbsp Parsley, chopped
0.25 lb Prosciutto, sliced thin
1 cup Mozzarella, shredded
2 whole Eggs, beaten
0.5 cup Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fresh Tomato Sauce
Cut the tomatoes into dice pieces, leaving out the stems.
Heat olive oil in a sauté pan on medium heat and add tomatoes. Cook for 2 minutes.
Add minced garlic, basil, and salt.
When the sauce starts to simmer, turn the heat to low and cook for 15 minutes.
Remove from the heat and set aside
Frying Zucchini
Wash and pat dry the zucchini. Cut off each end and slice lengthwise into ¼-inch thick slices.
Mix together panko breadcrumbs, fresh grated parmesan, and parsley in a bowl—season with a pinch of salt.
In a separate bowl, beat the eggs until they are frothy.
Dip each zucchini slice into the eggs, then coat in the breadcrumb mix. Be sure both sides are generously coated.
Heat olive oil on medium-high heat in a sauté pan. Add more oil while they cook as needed.
Fry each side for about two minutes until golden brown. Ensure the slices do not touch the pan to achieve even crispness.
Drain on paper towels and season with salt.
Layering Zucchini Parmesan
Preheat oven to 375.
Spoon a light layer of fresh tomato sauce on the bottom of a casserole dish. Top with fried zucchini across the dish. Don't have them touching.
Add tomato sauce, prosciutto, and grated cheese.
Repeat this process for each zucchini until you have used all of them.
Bake, uncovered for 20 minutes, until cheese is melty.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	685
Fat:	56 g
Carbohydrates:	27 g
Protein:	20 g
Cholesterol:	60 g
Sodium:	1287 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.