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Zucchini Parmesan

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Tablespoon Kitchens
Updated Jun 27, 2019
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The humble zucchini is here to elevate your weeknight dinner menu. Forget all about chicken Parmesan, and say hello to our new satisfyingly cheesy, veggie-based version of this family classic. The zucchini in this weeknight winner is breaded and pan-fried before taking a dip in tomato sauce, making each bite tasty and toothsome. And because it’s made from vegetables, you don’t have to feel bad about going back for seconds.

Zucchini Parmesan

  • Prep Time 35 min
  • Total 55 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 lb medium zucchini squash, thinly cut in 1/4-inch slices
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 1 cup vegetable oil
  • 1 1/4 cups Muir Glen™ organic tomato basil pasta sauce (from 26-oz jar)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 2 tablespoons thinly sliced fresh basil leaves

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 2-quart glass baking dish with cooking spray.
  • Step 
    2
    In shallow dish or pie plate, mix bread crumbs and 1/4 cup of the Parmesan cheese; set aside. In medium bowl, mix zucchini slices, flour and salt; carefully stir to coat. Add egg, and stir to coat. Working in batches, dip coated zucchini in bread crumb mixture, pressing to coat on both sides. Place on cookie sheet in single layer.
  • Step 
    3
    Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Working in batches, pan-fry zucchini squash 3 to 4 minutes, turning once, until evenly golden and crispy. Reduce heat to medium if browning too fast. Transfer to cooling rack. Repeat with remaining zucchini squash.
  • Step 
    4
    Spoon 3/4 cup of the pasta sauce into baking dish. Top with 1/2 cup of the mozzarella cheese. Carefully place half of zucchini squash in single layer on top of cheese. Top with remaining 1/2 cup mozzarella cheese, remaining half of zucchini squash, remaining 1/2 cup of pasta sauce and remaining 1/4 cup Parmesan cheese.
  • Step 
    5
    Bake 15 to 18 minutes or until bubbling around edges and cheese is melted. Top with basil.

Nutrition

360 Calories
21g Total Fat
18g Protein
24g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 1/8 Cups
Calories
360
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
920mg
38%
Potassium
390mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
10%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
40%
40%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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