Zucchini Parmesan

 

Ingredients:

• 2 medium zucchini
• 2-3 egg whites, beaten until frothy
• ½ teaspoon garlic powder
• 1 ½ cups marinara sauce
• 2 cups mozzarella cheese
• 20 oz. vegetable oil, for frying

Breading:

• ¾ cup all-purpose flour
• ¾ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions:

Prepare the Zucchini:

1. Wash the zucchini and pat dry. Slice into ¼-inch thick slices. If zucchini are jumbo-sized, consider peeling them if the skins are tough or bitter.

2. Lay the zucchini slices on paper towels and sprinkle lightly with salt. Flip and repeat, then cover with another layer of paper towels. Let them sit for 30 minutes to an hour to draw out moisture. Pat them dry thoroughly before dredging.

Bread and Fry the Zucchini:

1. In a small bowl, beat the egg whites with garlic powder until frothy.

2. In another bowl, combine flour, Italian breadcrumbs, grated Parmesan cheese, salt, and pepper.

3. Dip each zucchini slice into the beaten egg whites, then coat generously with the breadcrumb mixture, pressing gently to adhere. Flip and repeat.

4. Heat vegetable oil in a cast iron skillet or heavy-bottomed pan to 350°F (medium-high heat), enough to cover the zucchini slices halfway. Add more oil as needed during frying.

5. Fry the zucchini slices for 2-3 minutes per side, or until golden brown and crispy. Ensure there is enough space between slices for even crisping. Monitor closely as they brown quickly once heated.

6. Transfer the fried zucchini slices to a cooling rack to maintain crispiness.

Assemble the Casserole:

1. Preheat the oven to 400°F.

2. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch casserole dish.

3. Arrange a layer of fried zucchini slices over the marinara sauce. Spoon more marinara sauce over each slice, then sprinkle with mozzarella cheese.

4. Repeat layering with remaining zucchini slices, marinara sauce, and mozzarella cheese until all ingredients are used, creating neat stacks or overlapping slices.

5. Bake the casserole, uncovered, for 20-25 minutes, or until the cheese is melted and starts to brown.

6. Serve hot, optionally with Cheesy Garlic Bread.

Notes:

• Instead of frying, you can bake the zucchini slices: Arrange on a lightly greased baking sheet, spray with cooking spray, and bake at 400°F for 18-20 minutes until golden and crispy.
• For an air fryer method, spray each side of the zucchini slices lightly with cooking spray and air fry at 375°F for 8 minutes or until crispy and golden.
• Salting the zucchini slices helps draw out moisture for a firmer texture after cooking.
• Keep an eye on oil temperature to ensure proper frying consistency and to prevent the breading from falling off. Adjust heat as needed during frying.