Sheet Pan Zucchini Parmesan

Yield: 6 servings

Prep: 15

Cook: 25

Total: 40

Everyone’s favorite chicken parmesan except made HEALTHIER! Use zucchini instead baked to perfection with marinara and cheese!

5 stars (7 ratings)

Ingredients

1 cup Panko*
⅓ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 zucchinis, thinly sliced to 1/4-inch thick rounds
⅓ cup all-purpose flour
2 large eggs, beaten
½ cup marinara sauce
½ cup mozzarella pearls, drained
2 tablespoons chopped fresh parsley leaves*

Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. 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 the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
Top with marinara and mozzarella.
Then broil for 2-3 minutes, or until the cheese has melted.
Serve immediately, garnished with parsley, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*Basil can be substituted.

This Sheet Pan Zucchini Parmesan recipe is brought to you by DAMN DELICIOUS

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