Sheet Pan Zucchini Parmesan
Serves 4
45 mins prep
38 mins cook
83 mins total
When we came back from vacation we found the largest zucchini EVER in our garden. I didn’t feel like setting up the whole dredging station and frying up the zucchini, but I did love the idea of zucchini parmesan. I wondered if this would work on a sheet pan like a deconstructed lasagna. It was worth a shot and I am glad I took it!
0 servings
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Whisk together 3 tbsp olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, 1/2 tsp red pepper flakes (optional), and 1/4 tsp black pepper, then set aside. Prep the zucchini by slicing into thin rounds; a mandoline set to 1/16 inch is recommended. Place the zucchini rounds in a colander and sprinkle generously with kosher salt. Let them sit for about 30 minutes to draw out excess water. After 30 minutes, lay out the zucchini slices on a paper towel and pat dry. Line a large rimmed baking sheet with parchment paper. Lightly brush the parchment paper with the olive oil mixture. Then, layer on half of your zucchini rounds, about 3 or 4 across, overlapping each round and each row below (the creator used 5 rows). Lightly brush some of the olive oil mixture over this layer of zucchini rounds. Sprinkle about 2 tablespoons of breadcrumbs over top, followed by 1/4 cup of mozzarella cheese and 1 tablespoon of parmesan. Add another layer of zucchini rounds, overlapping in the same way. Sprinkle the remaining breadcrumbs over top. Evenly spread the tomato sauce over the breadcrumbs. Top with the remaining cheese and fresh basil. Place in the oven at 350 degrees Fahrenheit for 35 minutes. Then, broil on high for 3 minutes until the top is brown and bubbly. If you have more zucchini, you can repeat the process to make a thicker parmesan.
