Zucchini Parm Stacks
Zucchini Parm Stacks are super fresh and tasty alternative to eggplant parm! A light breading and baked in the oven, this easy vegetarian dinner is yummy and on the table in 30 minutes!
Servings 10
Calories 140kcal
Equipment
Ingredients
- 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.
Instructions
- Preheat oven to 350 degrees.
- While oven is preheating, prepare zucchini slices and set aside.
- In a shallow bowl, add 2 beaten eggs.
- In a separate bowl, add panko crumbs, grated cheese, garlic salt, pepper and parsley. Stir well.
- Dip zucchini slices in egg, then transfer to bread crumb 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 8x8 inch baking dish, place ½ cup of sauce and spread with back of a 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 the oven, uncovered for 10 minutes or until cheese is almost melted.
Video
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 19g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 678mg | Fiber: 2g | Sugar: 3g