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Sep 21 2010
Posted by Ree | The Pioneer Woman in Looks Delicious!
TK members and food bloggers A Cozy Kitchen did it again with this scrumptious recipe for Zucchini Parmesan. I love the twist on the old eggplant classic, and it’s the perfect time of year to offer up ways for folks to use all the zucchini in their lives!
I’m trying it later this week and will leave a review!
16 Comments
Comments are closed for this recipe.
Marie Elene on 9.22.2010
I have found that when I add shredded summer squash, to my zucchini bread it seems to be moister. At the end of the season when alot of the farmers market close I buy some and shredd and freeze that way I can make bread anytime.
Megan on 9.22.2010
Made this last night with vegan Daiya Moz and it was AMAZING!!! Thanks ladies!!
stacey-healthylife on 9.22.2010
I love zucchini that looks so fantastic. And who doesn’t have an abundance of zucchini right now.
Spruce Hill on 9.22.2010
Oh now That looks so good! I love zucchini! Nice side dish!
Miss Wisabus on 9.22.2010
Hmm…I *might* be able to get my husband to try zucchini this way. Looks great!
nrbp on 9.21.2010
I’ll definitely try this.
We make a zucchini parmesan like chicken parmesan: zucchini sliced lengthwise, dredged in parmesan, egg, then a bread crumb and parmesan mixture, each slice fried–topped with sauce and mozzarella and broiled sometimes.
Jenn on 9.21.2010
Can’t wait to make that, looks great.
Julia on 9.21.2010
Funny, this morning I looked in my fridge and noticed I had some zucchini I still needed to use and thought of zucchini parmesan. This looks GREAT and I can’t wait to make it!
Adrianna from A Cozy Kitchen on 9.21.2010
Ree! So glad you like it! I seriously ate the whole dish by myself, standing up in my kitchen. Shameful.
Mickey, I actually intended on slicing it lengthwise but I realized the slices wouldn’t fit in my cast iron skillet. If you do this in a casserole dish, slicing it like that would totally work.
Heather (Heather's Dish) on 9.21.2010
i’ve always done egglplant like this but never thought of using a summer squash! definitely have to try this – and it’d be great in smaller bites as an appetizer!
i think i’m in love
Mickey on 9.21.2010
Love the idea…but why slice into discs? Slicing them lengthwise on a mandolin (thickest setting) and grilling them would not only be more true to the “eggplant parm” inspiration, but would lighten them up a little too.
Judy on 9.21.2010
Kathy I’d like to have that bread recipe!!
Kathy on 9.21.2010
I found a delicious bread recipe using zucchini! I love the traditional sweet bread, but sometimes its nice to have a change of pace and go for the savory. In this quickbread, I used shredded zucchini, home-grown tomatoes, shredded carrots, and some herbs and spices. The ending result was fanominal! Your recipe reminded me of how many wonderful ways there are to use up all that zucchini that never stops growing!
Tabitha (FromSingletoMarried) on 9.21.2010
mmm… and I’m not even a huge zucchini fan! (Unless it’s in bread of course.)
Suzanne @ Window On The Prairie on 9.21.2010
Any way to use up zucchini -darned little rascals. If you’ve ever grown them in the garden, you’ll do anything to use them all up. Eat them, make a canoe out of the big ones, slice them and use them for skeet shooting – whatever it takes.
http://windowontheprairie.com/ Suzanne
Jessica @ How Sweet on 9.21.2010
This is the only way I will eat veggies!