Description
Crispy pan-fried zucchini slices layered with three kinds of cheese and topped with simple marinara sauce, broiled to bubbly perfection. This Three Cheese Zucchini Parmesan is a delicious and comforting vegetarian appetizer or side dish that combines the fresh taste of zucchini with rich cheeses and classic Italian flavors.
Ingredients
Zucchini Preparation
- 2 medium zucchini (approximately 1 pound total)
Dredging Stations
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 Tablespoon dried parsley
- 1/4 cup freshly grated Parmesan (plus more for topping)
Cooking & Topping
- 1 cup vegetable oil (more or less as needed for frying)
- 1/2 cup fontina cheese (shredded)
- 1/2 cup fresh mozzarella cheese (shredded)
- 2 cups Simple Marinara Sauce (or sauce of choice)
Instructions
- Cut Zucchini: Cut off the ends of each zucchini. Then, slice the zucchini lengthwise into 1/2 inch thick slices, yielding about four slices from each zucchini for a total of eight. Set these aside.
- Set Up Dredging Stations: Arrange three shallow bowls: one with flour, the second with a lightly beaten egg, and the third with a mixture of panko breadcrumbs, dried parsley, and freshly grated Parmesan cheese.
- Heat Oil: Pour enough vegetable oil into a large nonstick skillet to cover the bottom and heat it over medium-low heat. The oil should be hot but not smoking. Use a splatter screen during frying to avoid oil splashes.
- Dredge Zucchini: Working with each zucchini slice, first coat both sides lightly with flour, shaking off excess. Then dip into the beaten egg, letting extra drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.
- Fry Zucchini: Place 2-3 dredged zucchini slices into the hot oil. Cook the first side until golden brown, about 3-4 minutes. Flip and cook the other side for 2-3 minutes until also golden and crispy.
- Rest: Transfer fried zucchini slices to a foil-lined baking sheet. Do not use silicone mats as they are not suitable for broiling. Repeat frying the remaining slices, adding more oil as needed and allowing it to reheat between batches. Turn off the stove when done.
- Add Cheese: Sprinkle shredded fontina and mozzarella cheese evenly over each fried zucchini slice. This helps protect the base from becoming soggy when sauce is added later.
- Broil Cheese: Place the baking sheet on the top oven rack and broil with the oven door cracked open. Watch carefully and broil just until the cheese melts, which will take only a few seconds.
- Add Sauce and More Cheese: Remove the baking sheet from the oven, spoon a little marinara sauce on each zucchini slice, and top with remaining shredded mozzarella, fontina, and a sprinkle of extra Parmesan.
- Final Broil: Return the baking sheet to the broiler and cook until the cheese is melted and just beginning to brown, watching closely as this will happen quickly.
- Serve: Remove from the oven and serve immediately alongside pasta or your preferred side dishes.
Notes
- Use a splatter screen to avoid oil splashes and keep your stovetop clean during frying.
- Do not use silicone baking mats when broiling to prevent damage.
- Watch the broiler closely since the cheese melts and browns very quickly to avoid burning.
- Vegetable oil is recommended due to its high smoke point, but any neutral oil suitable for frying may be used.
- For a lower-fat version, zucchini slices can be baked instead of fried, though they won’t be as crispy.
- Make sure to season your marinara sauce if using store-bought for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Italian
