Giant Zucchini Parmesan
If you have a giant zucchini in your garden and don’t know what to do with it, make this Giant Zucchini Parmesan – it’s so good!
Foto: Skinnytaste
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 (plus more for garnish)
- 1 g iant zucchini (sliced into 12 1/2” thick slices)
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 large eggs
- 1 cup seasoned whole wheat bread crumbs (or gluten-free crumbs* )
- olive oil spray
- 1 cup warmed marinara sauce (Jarred is fine, plus 1/2 cup more for serving)
Steps
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Combine the ricotta, mozzarella, parmesan and parsley in a medium bowl.
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Season both sides of the zucchini with salt and pepper.
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In a shallow plate, beat the eggs and 1 teaspoon of water together. Place the bread crumbs in another plate.
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Place each zucchini round in the egg, then the breadcrumbs.
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Spray a generous amount of olive oil spray on each side and transfer to the air fryer basket in an even layer, in batches as needed.
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Preheat the oven to 425F.
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Air fry 380F for 12 minutes turning half way, until crisp, golden and tender in the center. Set aside. Transfer to a baking sheet.
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Spoon each piece with 1 generous tablespoon of sauce, then 1 tablespoon of the cheese mixture.
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Bake until the cheese is melted and golden, about 5 to 6 minutes. Garnish with parsley if desired.
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If you prefer to do this all in the air fryer, you can air fryer in batches 350F until the cheese is melted, about 1 to 2 minutes. Garnish with parsley if desired.
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Bake the zucchini in a preheated oven 425F on a sheet pan sprayed with oil until golden, 18 minutes flipping halfway.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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