Zucchini Parmesan

Name: Zucchini Parmesan
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 794 grams crushed tomatoes; 1 teaspoon dried basil; 59 milliliters dry red wine; 2 eggs, lightly beaten; 2 teaspoons medium cloves garlic, minced (about; 2 teaspoons kosher salt, divided; 473 milliliters ounces grated mozzarella cheese (about; 4 servings Olive oil as needed; 1 teaspoon dried oregano; 28 grams 1/2 cup grated Parmesan cheese (about; 473 milliliters seasoned, Italian-style breadcrumbs; 2 larges zucchini, sliced into 1/4”-thick rounds

You can never have too many main course recipes, so give Zucchini Parmesan a try. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 456 calories, 23g of protein, and 31g of fat per serving. Head to the store and pick up pepper, canned tomatoes, 2 onion, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine breadcrumbs, oregano, basil, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl or pie plate.

Ingredients you will need

Black Pepper

Breadcrumbs

Oregano

Basil

Salt

Equipment you will use

Bowl

Place eggs in second shallow bowl or pie plate. Working in batches, dip zucchini into egg. Then dunk the slices in the breadcrumbs, turning to coat evenly.

Ingredients you will need

Breadcrumbs

Zucchini

Egg

Dip

Equipment you will use

Bowl

Transfer coated zucchini to a large plate or rimmed baking sheet. When all pieces are coated, heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.

Ingredients you will need

Zucchini

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Add as many zucchini slices as fit in a single layer and cook until well browned, about 3 minutes. Flip and cook until second side is browned, about 3 minutes longer. Repeat with remaining zucchini, adding more oil as necessary between batches.

Ingredients you will need

Zucchini

Cooking Oil

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Equipment you will use

Oven

Heat one tablespoon of olive oil in a medium saucepan until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onion and cook, stirring frequently, until softened but not browned, about 4 minutes.

Ingredients you will need

Onion

Add garlic and cook, stirring constantly until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Add wine, bring to a boil and simmer for one minute.

Ingredients you will need

Wine

Add tomatoes and remaining teaspoon of salt. Return to a boil, reduce heat, cover and simmer for 15 minutes.

Ingredients you will need

Tomato

Salt

Lightly grease individual crocks or an 8- by 8-inch square baking dish.

Equipment you will use

Baking Pan

Place a few tablespoons of sauce in the bottom of baking dish or into individual crocks. Line bottom with breaded zucchini. Top with sauce, followed by a few handfuls of mozzarella and Parmesan. Repeat until all of the zucchini is used. Finish with a generous slather of sauce and a shower of additional cheeses.

Ingredients you will need

Mozzarella