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Three Cheese Zucchini Parmesan

Three Cheese Zucchini Parmesan: A Crunchy, Cheesy Delight

Savor the vibrant and crispy Three Cheese Zucchini Parmesan, a delightful vegetarian dish loaded with Fontina, mozzarella, and marinara.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Coating
  • 1 pound Zucchini medium-sized; peeling can help with picky eaters
  • 1 cup All-Purpose Flour consider gluten-free flour for a swap
  • 1 large Egg acts as a binder; a flax or chia egg is a great vegan alternative
  • 1 cup Panko Breadcrumbs adds a fantastic crunch
  • 1 tablespoon Dried Parsley enhances the flavor in your breading mix
For the Cheese and Sauce
  • 1 cup Freshly Grated Parmesan verify vegetarian certification if using Romano or Pecorino
  • 1 cup Fontina Cheese provides creaminess; feel free to replace with provolone
  • 1 cup Fresh Mozzarella Cheese melts beautifully for topping
  • 1 cup Simple Marinara Sauce infuses moisture and savory depth
For Frying
  • 1 cup Vegetable Oil canola or grapeseed oil is best for frying

Equipment

  • Oven
  • large skillet
  • Shallow bowls
  • Baking sheet

Method
 

Step-by-Step Instructions for Three Cheese Zucchini Parmesan
  1. Preheat your oven's broiler to high. Wash and trim zucchini, then slice lengthwise into 1/2 inch thick pieces.
  2. Set up three shallow bowls: one with all-purpose flour, one with a beaten egg, and one with a mixture of panko, parsley, and Parmesan.
  3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-low heat. Sprinkle a bit of panko to check if it's hot enough.
  4. Dredge each zucchini slice in flour, dip in egg, then coat in the panko mixture, pressing gently to adhere.
  5. Carefully fry the zucchini slices in hot oil for 3-4 minutes per side or until golden brown, transferring cooked slices to paper towels.
  6. Arrange fried zucchini in a baking dish and sprinkle with Fontina and mozzarella cheese. Broil for 2-3 minutes until bubbly.
  7. Spoon marinara sauce over the zucchini and add another sprinkle of cheese. Broil for an additional 2-3 minutes until cheese is golden.
  8. Allow to cool briefly before serving. Enjoy hot with pasta or a fresh salad for a delightful meal.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 15mgCalcium: 300mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze portions for up to 3 months and reheat in the oven to maintain crispiness.

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