Giant Zucchini Parmesan
Got a massive zucchini from your garden and unsure how to use it? Transform it into this delicious Giant Zucchini Parmesan – you won’t regret it!
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Ingredients
- 1/2 cup part skim ricotta
- 6 tablespoons part-skim shredded mozzarella
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons finely chopped parsley
- 1 giant zucchini
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 large eggs
- 1 cup seasoned whole wheat bread crumbs
- olive oil spray
- 1 cup warmed marinara sauce
Equipment Needed
- Air Fryer
Instructions
- 1
In a medium-sized bowl, mix together the ricotta, mozzarella, parmesan, and parsley until well combined.
- 2
Generously season both sides of the zucchini slices with salt and pepper.
- 3
In a shallow dish, whisk the eggs along with 1 teaspoon of water. In a separate plate, place the breadcrumbs.
- 4
Dip each zucchini slice into the egg mixture, followed by coating it with the breadcrumbs.
- 5
Apply a good amount of olive oil spray to both sides of the coated zucchini and arrange them in a single layer in the air fryer basket, working in batches if necessary.
- 6
Preheat your oven to 425°F.
- 7
Air fry at 380°F for 12 minutes, turning the zucchini halfway through, until they are crispy, golden, and tender in the middle. Once done, set them aside and transfer to a baking sheet.
- 8
Top each zucchini slice with a generous tablespoon of sauce, followed by a tablespoon of the cheese mixture.
- 9
Bake in the oven until the cheese is melted and bubbly, approximately 5 to 6 minutes. Optionally, sprinkle with parsley for garnish.
- 10
For those who prefer using the air fryer for this step, you can air fry in batches at 350°F until the cheese has melted, which should take about 1 to 2 minutes. Garnish with parsley if desired.
- 11
Alternatively, place the zucchini on a sheet pan sprayed with oil and bake in the preheated oven at 425°F until golden brown, about 18 minutes, flipping them halfway through the cooking time.
Nutrition Information
Notes & Tips
- *1/4 cup gets tossed
- 1/4 cup gets tossed
- If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.