Description
This zucchini version of the Italian classic is about to become your new obsession – crispy on the outside, tender inside, and absolutely smothered in cheese and sauce.
Ingredients
Scale
- 3 medium zucchini (about 2 pounds), sliced into 1/4-inch rounds
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus 1/2 cup for layering
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, plus extra for draining zucchini
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups marinara sauce
- 8 oz fresh mozzarella, thinly sliced
- 1 cup shredded mozzarella
- 1/4 cup fresh basil leaves, chopped (plus more for garnish)
- 1 teaspoon red pepper flakes (optional)
Instructions
- Slice zucchini into 1/4-inch rounds, place in a colander, sprinkle with 1 teaspoon salt, and let drain for 30 minutes. Pat thoroughly dry with paper towels.
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- Prepare three separate shallow dishes: flour in the first, beaten eggs in the second, and in the third combine panko, 1/2 cup Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each zucchini slice in flour, then egg, then breadcrumb mixture, pressing gently to adhere.
- Arrange breaded zucchini on baking sheets without overlapping, drizzle or spray with olive oil.
- Bake for 15-20 minutes, flipping halfway, until golden brown and crispy on both sides.
- Reduce oven to 375°F. Spread 1/2 cup marinara in a 9×13-inch baking dish.
- Layer one-third of the crispy zucchini, then 1/2 cup sauce, one-third of both mozzarellas, and sprinkle of Parmesan and basil.
- Repeat layers twice more, finishing with remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10-15 minutes more until cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil and red pepper flakes if desired.