Baked Zucchini Parmesan

Breaded zucchini baked with marinara and melted cheese.

Serves 4 medium 15 min prep · 25 min cook italian Priced at Food 4 Less - Hammond Shopping Center

$18.84 estimated ingredients

Ingredients

zucchini — 3 each Store item: Zucchini

$1.49
breadcrumbs — 1 cup Store item: Gorton’s Butterfly Shrimp, Breaded with Crunchy Panko Breadcrumbs, Frozen

$5.99
pasta sauce — 2 cup Store item: Prego Italian Tomato Pasta Sauce Flavored With Meat, 24 oz Jar

$2.49
cheese — 1 cup Store item: Tillamook Cream Cheese Brick

$3.99
oil — 2 tbsp Store item: Blue Bonnet Vegetable Oil Sticks

$1.39
paprika — 1 tsp Store item: Simple Truth Organic® Paprika Shaker

$3.49

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How to prepare

About this recipe

Baked Zucchini Parmesan breaded zucchini rounds baked with marinara and melted cheese—a lighter Italian-style side or vegetarian main. This italian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 25 minutes of cooking.

What you will need ready

3 zucchini
1 cup breadcrumbs
2 cup pasta sauce
1 cup cheese
2 tbsp oil
1 tsp paprika

Step-by-step

Preheat oven to 425°F. Slice 3 zucchini into ½-inch rounds.
Mix 1 cup breadcrumbs with 1 tsp paprika and pinch of salt on a plate.
Brush zucchini lightly with 2 tbsp oil on both sides; press into breadcrumbs to coat.
Arrange on a greased sheet pan in a single layer.
Bake 15 minutes; flip and bake 10 more until golden.
Spoon 2 cup pasta sauce over each round.
Top with 1 cup cheese.
Bake 5 minutes until cheese melts and bubbles.
Rest 2 minutes before serving.
Serve hot with extra sauce if desired.

Serving

Serve as a side to pasta or chicken. Best fresh; reheat in oven to re-crisp.

Cook tips

Single layer prevents steaming instead of browning.
Pat zucchini dry if very wet.
Do not skip flipping for even crunch.
Use parchment for easier cleanup.