Zucchini Parmesan

Zucchini Parmesan - Rebekah and her Ramblings. A healthier spin on the classic eggplant Parmesan!I am so sorry I have not posted in such a long time! I’ve been really busy, and then this whole week, I literally snoozed the reminder on my phone telling me to blog every day.  As you probably know, summer time are prime zucchini season.  I love zucchini and have tons of recipes ready to come your way.  The first is a spin on eggplant Parmesan.  Many people believe these dishes are very unhealthy because of the amount of cheese that is involved, but you don’t have to use a pound of cheese for the dish to be cheesy and good.  Remember, you can always use 2% milk made cheese – it’s not that weird rubbery fat free kind, but it’s much healthier than that full fat cheese.  I made my gluten free, which is even better :)

Zucchini Parmesan
Serves: 1-2 (as a main course)
Prep Time: 25-30  minutes                      Total Cook Time: about 30 minutes

Zucchini Parmesan - Rebekah and her Ramblings. A healthier spin on the classic eggplant Parmesan!What you need:

  • 3 zucchini, sliced
  • about 1/2 cup corn starch, adding more as needed
  • vegetable or olive oil, as needed
  • 8 oz. can of tomato sauce
  • salt, pepper, and Italian seasoning, to taste
  • 1/2 cup shredded mozzarella cheese (or Parmesan or another Italian blend)
  • 1/4 cup grated Parmesan cheese

Directions:

  • Preheat the oven to 350* and spray a 9×13 non-stick pan with cooking spray and set aside.
  • Dredge the zucchini in the corn starch, making sure to shake off any excess.  You can do this as you are cooking the other zucchini
  • Place 1-2 tablespoons of oil in a large skillet, spread it out around the pan, and heat on medium heat for about 1 minute, or the oil is warmed
  • Put the zucchini in the pan to brown, flipping over after about 2 minutes.  Repeat until all of the zucchini has been cooked.  Always add more oil each time the pan is dry to keep the zucchini from burning
  • Spread the zucchini in a single layer in the sprayed pan, sprinkle with salt, pepper, and Italian seasoning
  • Spoon a small spoonful of pasta sauce onto each piece of zuchini and then sprinkle the layer with cheese
  • Repeat until all the zucchini, sauce, and cheese are used
  • Cook for 15 minutes and then broil on high for another 2-3 minutes to brown the cheese

This recipe is adapted from Gimme Some Oven.

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