It seemed similar to the oven-fried zucchini I make, which got me wondering what it might be like to make a combination dish. As it turned out, I didn't care for the eggplant, but the zucchini was fantastic baked with marinara sauce and topped with additional Parmesan cheese.
The eggplant was too chewy prepared the same way as the zucchini. As Chris said "I feel like a cow chewing its cud." Next time, I'll make this dish with summer squash only.
This is a pretty simple meal to prepare, especially if you go with zucchini only and skip the eggplant. Just coat each slice of summer squash in herbed panko bread crumbs, bake for 10 minutes, then cover in marinara sauce, Parmesan cheese and bake for an additional 10 minutes.
Baked Zucchini Parmesan
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (2 main dish servings)
- 2 medium summer squash, sliced into 1/4" rounds
- 3 tablespoons panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 2 teaspoons vegetable oil
- 2 tablespoons water
- 1/2 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- Heat oven to 475 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine the panko, cheese, herbs, garlic powder and pepper.
- In another small bowl, combine the canola oil and water with a fork. Moisten summer squash rounds in this mixture, then dip in the panko mixture, covering both sides.
- Bake for 7 minutes, or until rounds are lightly browned. Turn zucchini over; bake 3 minutes more.
- Place summer squash rounds in a shallow baking dish, top with marinara sauce and sprinkle Parmesan cheese on the sauce. Bake for 10 minutes.
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