If you have a giant zucchini in your garden and don’t know what to do with it, make this Giant Zucchini Parmesan – it’s so good!
Ingredients
- 1/2 cup part skim ricotta
- 6 tablespoons part-skim shredded mozzarella
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons finely chopped parsley, plus more for garnish
- 1 giant zucchini, sliced into 12 1/2” thick slices
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 large eggs
- 1 cup seasoned whole wheat bread crumbs , or gluten-free crumbs*
- olive oil spray
- 1 cup warmed marinara sauce, Jarred is fine, plus 1/2 cup more for serving
Directions
- Combine the ricotta, mozzarella, parmesan and parsley in a medium bowl.
- Season both sides of the zucchini with salt and pepper.
- In a shallow plate, beat the eggs and 1 teaspoon of water together. Place the bread crumbs in another plate.
- Place each zucchini round in the egg, then the breadcrumbs.
- Spray a generous amount of olive oil spray on each side and transfer to the air fryer basket in an even layer, in batches as needed.
- Preheat the oven to 425F.
- Air fry 380F for 12 minutes turning half way, until crisp, golden and tender in the center. Set aside. Transfer to a baking sheet.
- Spoon each piece with 1 generous tablespoon of sauce, then 1 tablespoon of the cheese mixture.
- Bake until the cheese is melted and golden, about 5 to 6 minutes. Garnish with parsley if desired.
- If you prefer to do this all in the air fryer, you can air fryer in batches 350F until the cheese is melted, about 1 to 2 minutes. Garnish with parsley if desired.
