Description
Crispy Three Cheese Zucchini Parmesan features golden panko-coated zucchini layered with marinara, mozzarella, fontina, and Parmesan. It’s a cheesy, comforting Italian-inspired dinner that’s easy enough for a weeknight but impressive enough for guests.
Ingredients
Scale
- 2 medium zucchini, about 1 pound total
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tablespoon dried parsley
- 1/4 cup freshly grated Parmesan cheese, plus more for topping
- 1 cup vegetable oil, more or less as needed for frying
- 1/2 cup shredded fontina cheese
- 1/2 cup shredded fresh mozzarella cheese
- 2 cups marinara sauce
Instructions
- Trim the ends from the zucchini. Slice each zucchini lengthwise into 1/2-inch-thick pieces. You should have about 8 slices total.
- Prepare three shallow dishes. Add the flour to the first dish. Crack the egg into the second and beat lightly.
- In the third dish, combine the panko breadcrumbs, dried parsley, and 1/4 cup Parmesan.
- Pour enough vegetable oil into a large nonstick skillet to cover the bottom. Heat over medium-low heat.
- Coat each zucchini slice lightly in flour and shake off the excess.
- Dip the floured zucchini into the beaten egg, coating both sides. Allow excess egg to drip off.
- Transfer the zucchini to the panko mixture and coat both sides well. Repeat with the remaining zucchini.
- Once the oil is hot, fry 2–3 zucchini slices at a time. Cook for 3–4 minutes on the first side, or until golden brown.
- Flip and cook for another 2–3 minutes, until the second side is crisp and golden.
- Transfer the fried zucchini to a foil-lined baking sheet. Continue frying the remaining pieces, adding more oil as needed.
- Sprinkle some mozzarella and fontina over each zucchini slice.
- Turn the oven broiler on. Place the zucchini on the upper rack and broil briefly, just until the cheese melts. Watch closely because this can take only seconds.
- Remove the tray and spoon marinara sauce over each zucchini slice.
- Top with the remaining mozzarella and fontina, then sprinkle with additional Parmesan.
- Return to the broiler and cook just until the cheese is melted, bubbly, and beginning to brown.
- Remove from the oven and serve immediately with pasta, salad, garlic bread, or your favorite side.
Notes
- Cut the zucchini into even 1/2-inch slices so they cook at roughly the same rate.
- Shake off excess flour before dipping the zucchini in egg for a lighter, crispier coating.
- Don’t overcrowd the skillet. Frying in small batches helps the zucchini become golden instead of greasy.
- Allow additional oil to heat before starting a new batch.
- Adding a layer of mozzarella and fontina before the marinara helps create a barrier between the crispy coating and sauce.
- Use marinara moderately to help keep the breading crisp.
- Broilers work very quickly. Stay close to the oven and remove the zucchini as soon as the cheese is melted and lightly browned.
- For the best texture, serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dish
- Method: Pan-Fried, Broiled
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 85 mg