Zucchini Parmesan
- 2 cups seasoned, Italian-style breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- 2 large zucchini, sliced into 1/4â-thick rounds
- Olive oil as needed
- 1/2 small onion, minced (about 1/2 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/4 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup grated Parmesan cheese (about 1 ounce)
- 8 ounces grated mozzarella cheese (about 2 cups)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, dried (1 teaspoon)
- Garlic (2 medium cloves)
- Onion, minced (about 1/2 cup), small (1/2)
- Oregano, dried (1 teaspoon)
- Tomatoes (1 (28-ounce) can)
- Zucchini, large (2)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (1 1/2 teaspoons)
- Olive oil (1)
- Bread & Baked Goods
Italian-style breadcrumbs, seasoned (2 cups)
- Dairy
- Mozzarella cheese, grated (8 ounces)
- Parmesan cheese, grated (1/2 cup)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Red wine, dry (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 20, 2012 (4 months ago).
94 people saved this recipe.
