Summer gardens and farmer’s markets are going to be overflowing with summer squash and the question I am always faced with is What can I make with this? I have made many things over the years using this ingredient, but I have to say the recipe for Zucchini Parm Stacks I made last week was a keeper. They were gone before I even thought of having seconds. They were that good!
I may have mentioned that I am working with a local gym creating weekly recipes for participants in the 12:12 program. Go to Contemporary Athlete and check out the program!
Go ahead- I’ll wait. Pretty cool, huh? It’s a great group of folks who are working hard to eat better and improve their fitness and I am honored to help out by coming up with healthy, easy to prepare menus for them. I also signed up for my first ever CSA box and it’s been awesome receiving fresh fruits & veggies each week. I wanted to challenge myself to try and use all of the CSA contents in a weekly meal plan and not have anything left over to throw away. So far, it’s been a harder challenge than I expected!
For the last two weeks, we had nice sized zucchini and I needed to use them up before they went bad. I also needed something quick and vegetarian and decided to substitute the zucchini for eggplant. Mostly due to the fact that I didn’t have eggplant…
One thing about zucchini squash – frying is out. When you cook it in that way, it just gets soft and mushy – which is okay if you are sautéing with onions for a side dish, but for this I needed them to hold their shape.
To keep the texture of “frying”, I decided to use panko bread crumbs for an extra crunch and it worked beautifully.
I set the timer and went to work…and in 30 minutes, my family and I were enjoying dinner- this included all prep & cooking time!
Super easy and delicious. I can’t wait to make it again!
Zucchini Parm Stacks
1 medium zucchini, peeled and sliced in ¼ -inch slices
1 cup prepared spaghetti sauce
2 eggs, beaten
2 cups panko bread crumbs
½ cup grated pecorino romano cheese
2 tsp. garlic salt
1 tsp. ground pepper
1 Tbsp. parsley
¼ cup shredded mozzarella cheese (approx.)
Preheat oven to 350 degrees.
While oven is preheating, prepare zucchini slices and set aside.
In a shallow bowl, add 2 beaten eggs.
In separate bowl, add panko crumbs, grated cheese, garlic salt, pepper and parsley. Stir well.
Dip zucchini slices in egg, then transfer to breadcrumb mixture. Press gently to cover one side, turn and press gently to coat zucchini. Place on ungreased cookie sheet.
Bake in oven 20 minutes, turning zucchini over after 10 minutes.
In an 8×8 inch baking dish, place ½ cup of sauce and spread with back of spoon.
Place a zucchini round in corner. Top with a pinch of mozzarella cheese and dab of sauce. Place another zucchini round on top of first and repeat with cheese and sauce. Place final zucchini round and repeat steps above. Repeat stacks until pan is full. You should have roughly 3 rows of 3 stacks.
Sprinkle with a bit more cheese and place back in oven, uncovered for 10 minutes or until cheese is almost melted.
Again…super easy and soooo good! Let me know if you try these…I would love to know how they came out!
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