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Three Cheese Zucchini Parmesan Recipe

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3.9 from 27 reviews

This Three Cheese Zucchini Parmesan is a delightful Italian-inspired dish featuring lightly fried zucchini slices coated in a crispy breadcrumb mixture, topped with a blend of fontina, fresh mozzarella, and Parmesan cheeses, then broiled to melty perfection and served with savory marinara sauce. It makes a perfect appetizer or side, combining crispy texture with rich cheesy flavor.

Ingredients

Zucchini Preparation

  • 2 medium zucchini (approximately 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 (plus more for topping)

Cheese Topping

  • 1/2 cup fontina cheese (shredded)
  • 1/2 cup fresh mozzarella cheese (shredded)

Cooking and Serving

  • 1 cup vegetable oil (more or less as needed)
  • 2 cups Simple Marinara Sauce (or sauce of choice)

Instructions

  1. Cut Zucchini: Cut off the ends of each zucchini, then slice each zucchini lengthwise into 1/2 inch thick slices. You should get about four slices per zucchini, totaling eight slices. Set aside.
  2. Set Up Dredging Stations: Arrange three shallow bowls: first with flour, second with a lightly beaten egg, and the third combining panko breadcrumbs, dried parsley, and freshly grated Parmesan cheese mixed evenly.
  3. Heat Oil: Pour enough vegetable oil into a large nonstick skillet to cover the bottom and heat over medium low heat until hot enough for frying. Use a splatter screen to minimize oil splashes during cooking.
  4. Dredge Zucchini: One at a time, coat each zucchini slice first in the flour, shaking off excess, then dip in the beaten egg allowing the excess to drip off, and finally coat with the breadcrumb mixture on both sides. Place dredged slices on a plate while preparing others.
  5. Pan Fry Zucchini: When oil is hot, fry the zucchini slices 2 to 3 at a time in the skillet until golden brown on one side, about 3-4 minutes. Flip and cook the other side for 2-3 minutes until golden. Transfer cooked slices to a baking sheet lined with tin foil. Repeat until all slices are cooked, adding more oil as necessary and allowing it to reheat between batches.
  6. Add Initial Cheese Layer: Sprinkle a mixture of shredded fontina and mozzarella cheeses evenly over each fried zucchini slice to form a barrier that helps prevent sogginess when sauce is added.
  7. Broil Cheese: Place the baking sheet on the top rack of the oven and broil the cheese-topped zucchini slices just until the cheese melts, watching carefully as this happens very quickly. Keep the oven door slightly open to let heat escape.
  8. Add Sauce and More Cheese: Remove the baking sheet from the oven, spoon a small amount of marinara sauce on each zucchini slice, and top with the remaining mozzarella and fontina cheeses. Sprinkle additional Parmesan cheese on top.
  9. Broil Again: Return the tray to the broiler and broil until the cheese melts and starts to lightly brown, again carefully watching as it takes only seconds.
  10. Serve: Remove the zucchini parmesan from the oven and serve immediately, accompanied by pasta or sides of your choice.

Notes

  • Use a nonstick skillet and maintain medium-low heat for even frying without burning the breadcrumbs.
  • A splatter screen helps reduce mess and risk of burns from hot oil splatters.
  • For best results, use freshly grated Parmesan and quality mozzarella and fontina cheeses for melting.
  • Broiling should be monitored closely to avoid burning the cheese; it happens very fast.
  • Serve promptly to enjoy the crispy texture and melty cheese combination.

Find it online: https://deliciousyum.com/three-cheese-zucchini-parmesan-recipe/