Today while I was taking a break from the big girl job hunt, I stumbled across this recipe for Sheet Pan Zucchini Parmesan from Chungah over at Damn Delicious. My parents have been trying to eat more veggies lately, so I figured it might be a good recipe to try out for dinner. After making sure neither of them had plans, I made a mental checklist of all the things I needed to pick up from the grocery store on my way home and then got right to cooking!
It’s a pretty simple recipe in terms of ingredients and technique, and it’s more filling than one might expect of a vegetarian meal. Plus anything with melted mozzarella is a winner in my book! I’ve never made eggplant parmesan so I can’t tell you how it might compare but it’s probably pretty similar, with one major difference – since zucchini is a narrower squash, the pieces turn out smaller than an eggplant would, meaning they probably cook a little bit better and are a tad easier to eat!
Sheet Pan Zucchini Parmesan
- 1 c. Panko bread crumbs
- ⅓ c. freshly grated parmesan
- salt and pepper, to taste
- 2 zucchinis, thinly sliced to ¼” thick
- ⅓ c. all-purpose flour
- 2 large eggs, beaten
- ½ c. marinara sauce
- ½ c. mozzarella pearls, drained
- 2 Tbsp. chopped fresh basil
- Preheat oven to 400 degrees Fahrenheit. Lightly oil baking sheet or coat with nonstick spray.
- In a large bowl, combine Panko and parmesan, season with salt and pepper, and set aside.
- Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini in a single layer onto prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
- Top with marinara and mozzarella.
- Broil for 2-3 minutes, until cheese has melted.
- Garnish with basil and serve immediately.
I served this recipe with steamed broccoli, buttered pasta, and dinner rolls. My parents said it was definitely a “do again” so if it has their stamp of approval, you know it’s a good recipe!