Golden Baked Zucchini Parmesan

YIELD

PREP TIME
15 mins

COOK TIME
25 mins

TOTAL TIME
40 mins

October means a bounty of fresh produce as we say goodbye to summer welcome fall with open arms. With that... Plenty of zucchini you may not know what to do with. This quick and easy dish is the solution.

Use a large, thick zucchini as the base for a chicken parmesan-inspired recipe. While this option is vegetarian, you could easily mix ground beef or ground turkey into the sauce for added protein. Baked until golden and topped with plenty of cheese, each bite is finished off with Durant Basil Fused Olive Oil and a sprinkle of Durant Black Garlic Sea Salt. Recipe courtesy of Molly Allen.

1 Zucchini
3 Eggs, whisked
1 ½ cups Breadcrumbs
1 ½ cups Ricotta Cheese
½ cup Mozzarella Cheese
¼ cup Parmesan Cheese, finely grated
½ cup Marinara Sauce
Durant Basil Fused Olive Oil
Durant Black Garlic Sea Salt

Line a baking sheet with aluminum foil.
Preheat oven to 425 degrees.
Slice the zucchini into 1/2-inch thick slices.
Prep a station with the whisked eggs in one bowl and the breadcrumbs in another.
Dunk each zucchini slice into the egg and then dip it in the breadcrumbs to fully coat it.
Place each slice on the prepared baking sheet and bake for 20 minutes, turning halfway through cooking.
In a bowl, combine the cheeses.
After 20 minutes, remove the zucchini from the oven and top each slice with marinara sauce and a spoonful of the cheese mixture. Bake for an additional 5 minutes.
Plate slices of zucchini, drizzle with Durant Basil Fused Olive Oil and sprinkle with Black Garlic Sea Salt. Garnish with fresh minced basil.
Enjoyed best with a glass of Durant Lark Sauvignon Blanc!

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Golden Baked Zucchini Parmesan

Nutrition Facts