Recipe by Chaia Frishman

Zucchini Parmigiana

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Zucchini Parmigiana
Dairy Dairy
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Dairy
1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Zucchini Parmigiana

  • 3 to 4 large green zucchini (or equivalent)

  • 1 cup seasoned bread crumbs

  • 1 egg, beaten

  • oil, for frying

  • 1 jar of marinara sauce

  • 16-ounce tub of cottage cheese

  • 1 egg

  • 12 slices American cheese

  • 16-ounce bag of mixed shredded cheddar and mozzarella cheese

Directions

1.

Cut off tops of zucchini and slice them lengthwise into half-inch slices. You should have enough slices to cover the area of a 9-by-13-inch pan three times. Lay zucchini on a sheet and sprinkle salt on them. Let sit till zucchini sweats. Pat dry.

2.

Dip zucchini in egg and then bread crumbs. Repeat with remaining zucchini. Heat oil in frying pan and fry in batches. Zucchini should be slightly tender when done frying. About two minutes on each side. Don’t crowd the pan and change the oil midway.

3.

Preheat oven to 350 degrees Fahrenheit. Pour one cup of marinara sauce on the bottom of a 9-by-13-inch pan. Line pan with fried zucchini strips. Mix egg with cottage cheese. Pour mixture on top of zucchini lined pan. Line another layer of zucchini. Layer American cheese over zucchini. Line with another layer of zucchini. Pour another cup of marinara sauce on layer of zucchini. Sprinkle bag of mixed shredded cheese.

4.

Bake covered for 45 minutes and uncovered till cheese on top is firm and not loose. Let pan sit for a few minutes till firm. Slice and enjoy!

Notes:

This recipe image was generated using AI.

Recipe tags

Chaia Frishman cheese dairy lasagna low carb milchige sauce squash vegetables veggies
Zucchini Parmigiana

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