Baked Zucchini Parmesan

Updated at: Sat, 01 Jun 2024 00:14:17 GMT

Step 1

Preheat oven to 375F. Prepare a baking tray with a resting rack and set aside. Slice Zucchini down the middle, should look like two cylinders. Cut roughly 1/2 inch slice lengthwise, should get 3 - 4 pieces depending on thickness of zucchini. Place in a mixing bowl and sprinkle 1/2 tbsp of salt and lightly mix together. Let it sit for 10 minutes.

Step 2

In the meantime, prepare 3 large bowls and arrange flour, salt, black pepper, garlic powder, onion powder in one bowl. In another bowl, combine eggs and cream, mix well. In the last bowl, mix together parsley, Parmesan and Panko

Step 3

Going back to the zucchini bowl, you’ll notice there’s a bit of liquid in the bowl. Thats the salt pulling some of the water out. Taking 4 - 5 pieces out at a time, toss in flour until fully coated and dust off any excess flour. Use right hand for dry mix and left hand for the wet mix, this will keep your zucchini parm nice and tidy! Transfer to egg mix and fully coat, let excess egg mixture drip into bowl and transfer to panko mix. Cover with panko and gently press zucchini on both sides until fully coated and place on resting rack. Repeat for the remainder of zucchini.

Step 4

Once all zucchini is breaded. Place in oven for 25 minutes and turn each piece over for another 25 minutes or until lightly golden brown for even cooking. Remove from oven and let cool. If you decide to add Tomato sauce or maple Parmesan, feel free to do so! Enjoy!

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