Sheet Pan Lazy Zucchini Parm
Serves 230 mins prep40 mins cook
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 sh
0 servings
What you need
Instructions
Prep the zucchini by slicing into thin rounds, if using a mandoline 1/16 inch is the setting I used. Place the zucchini rounds in a colander and sprinkle with kosher salt. Let them sit for about 30 minutes, this will help 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. I did 5 rows. Lightly brush some of the olive oil mixture over the layer of zucchini rounds, then sprinkle about 2 tablespoons of breadcrumbs over top, and 1/4 cup of mozzarella cheese, and 1 tbsp of parmesan. Then add another layer of zucchini rounds, overlapping the same way. Sprinkle remaining breadcrumbs over top. Then spread tomato sauce over top evenly. Top with remaining cheese, and fresh basil. Place in the oven at 350 degrees for 35 minutes, then broil on high for 3 minutes until the top gets brown and bubbly. If you have more zucchini you can repeat the process making a thicker parmesan!View original recipe