If you love traditional eggplant parmigiana but are looking for a lighter, seasonal twist, this Homemade Zucchini Parmigiana is the perfect dish. Layers of tender, crispy zucchini are nestled between rich marinara sauce, gooey melted mozzarella, and sharp Parmesan cheese. This dish is not only comforting but also an excellent way to make use of a bountiful zucchini harvest.
Ingredients:
For the Zucchini:
- 4 large zucchinis, thinly sliced lengthwise
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (preferably seasoned)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano
- Olive oil or cooking spray (for frying or baking)
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried basil or fresh basil, chopped
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
For Assembly:
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese (optional for layering)
- Fresh basil leaves (for garnish)