The Pioneer Woman Tasty Kitchen
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Zucchini Parmesan

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Zucchini Parmesan is a twist on the classic Eggplant Parmesan.

Ingredients

  • 3 whole Zucchinis
  • 1 pinch Salt
  • 1 cup Unbleached All-purpose Flour
  • ⅔ cups Your Favorite Tomato Sauce
  • 1 whole Large Ball Of Fresh Mozzarella
  • 1 whole Handful Of Basil Leaves, Chopped
  • ¾ cups Finely Grated Parmesan
  • Olive Oil, For Frying (about 1/4 Inch Up Your Skillet)

Preparation

Slice the zucchini into about 1/3″ discs. Sprinkle slices with a small pinch of coarse salt on each side.

Preheat the oven to 350°F.

Lightly dredge the zucchini slices in the flour.

Heat 1/4″ of olive oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Drain the zucchini on paper towels and repeat in batches until all of your zucchini is cooked, adding more oil as necessary.

In a 13″ x 9″ baking dish (or cast iron skillet), arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan. Continue the layers, evenly distributing all the ingredients, until everything is used up.

Bake for 25 to 30 minutes or until the cheese is melting and bubbling and the house smells divine.

4 Comments

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BethPie on 10.3.2010

Oh, yum. Will have to make this soon!

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karamae31 on 9.28.2010

I didn’t plant any Zucchini this year and no one has offered me any – total bummer!! I might have to actually buy Zucchini to make this…

Thanks for posting this, it looks great!

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beckyalfano on 9.21.2010

I am super excited to try this tonight! I have about 15lbs of zucchini to use up! I wonder if you could freeze an extra pan of this before baking it?

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yardsailor on 9.11.2010

Sounds great, my family loves zucchini, I know this will be a hit.

6 Reviews

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tesqui13 on 4.15.2011

I’ve made this twice now and I’ve yet to have leftovers the next day… it goes fast! Loved it!

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Erin Burton on 2.10.2011

Yummy! Now one of my favorite dishes.
Thanks for sharing!

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on 1.10.2011

I LOVE this! It has become a staple in our house. Quick and easy to make, but delicious. I make a simple tomato sauce using a can of crushed tomatoes and spices and serve it with pasta. Perfect dinner!

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graceandgiggles on 9.27.2010

I decided to make this tonight, as my husband was out of town and wasn’t sure if he would like it. I absolutely loved it! So, he will be eating it at some point, because I will be making this again and again and again!

Had some of Ree’s meatballs that I had frozen, so heated them up and added some sauce that wasn’t used for the zuchinni. Also some garlic bread. Now, a nap :o)

Thanks CK! Keep ‘em comin’!

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lanoa on 9.25.2010

So great! My 2 year old devoured it! It would be great as a side dish or the main course w/a side of meatballs or pasta.

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