Lighter Zucchini Parmigiana

June 15, 2020  •  Vegetables

I had some zucchini in the fridge that was starting to get soft, so decided to try something different with it – a simple, oven baked version of eggplant parmigiana. This works for any quantity of zucchini you want to make, but plan on 1 small zucchini per serving. Slice the zucchini into thick-ish planks and lay them on a baking sheet sprayed with cooking spray. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and dust with breadcrumbs. Bake in a 375 degree oven until they are softened and the breadcrumbs have browned, about 20 minutes.Make 1 layer of the cooked zucchini slices in a baking dish.Top the layer with a thin amount of marinara sauce…… and a spinkling of grated Parmigiano Reggiano cheese. Continue with all of the zucchini, layering with the sauce and cheese.Top the casserole with a nice layer of grated mozzarella cheese and bake in a 375 degree oven until bubbly, about 30 minutes.

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