Zuchini Parmesan

Anita emailed me this recipe for zuchini and it looks very delicious.  She adapted it from an eggplant recipe.  Enjoy.

Zuchini Parmesan from Anita

slice zuchini into 1/2-3/4″ thick rounds

dip them in a beaten egg and dredge in seasoned bread crumbs or any

coating you like. 

Fry them in a little olive oil to brown the coating and drain on a

recycled brown paper bag.

Put a little of your favorite marinara (I like mine chunky) on the

bottom of an oven safe baking dish and place the coated zuchini

rounds on top. 

Layer the rounds with provolone cheese, more marinara and a second

zuchini round. Finish with another slice of cheese, a little more

marinara  and a dusting of parmesan.

Bake in a 325-350 degree oven until zuchs are tender, about 30-40 minutes.


I like to use a spatula to carefully transfer an

individual zuchini “tower of deliciousness” to a plate and then

surround it with farfalle pasta and spoon a bit of sauce from the

baking dish over the pasta. It’s very pretty and one good sized

zuchini can make four stacks.


Any kind of cheese works, sometimes I use feta, or you can make it

without. You can make this ahead, keep it in the fridge and cook

before serving. It is also tasty when reheated.



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