Description
Three Cheese Zucchini Parmesan is a delicious layered casserole featuring crispy fried zucchini slices coated in a flavorful panko-Parmesan crust, layered with gooey mozzarella, fontina, and marinara sauce, then baked until bubbly and golden. This comforting vegetarian dish offers a perfect balance of textures and cheesy richness, ideal as a main or side dish.
Ingredients
Scale
Zucchini and Coating
- 2 medium zucchini (about 1 lb), sliced into ¼-inch rounds
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- 1 tbsp dried parsley
- ¼ cup freshly grated Parmesan (plus extra for topping)
Cheeses
- ½ cup shredded fontina cheese
- ½ cup shredded fresh mozzarella cheese
Other Ingredients
- 2 cups marinara sauce (homemade or store-bought)
- Vegetable oil for frying
Instructions
- Prepare Zucchini: Pat zucchini slices dry thoroughly to remove excess moisture. Dredge each slice first in all-purpose flour, then dip into the beaten egg, and finally coat evenly with a mixture of panko breadcrumbs, dried parsley, and freshly grated Parmesan cheese.
- Fry Zucchini: Heat vegetable oil in a skillet over medium heat. Fry zucchini slices in batches, cooking each side for 2 to 3 minutes until golden and crisp. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Assemble Layers: Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried zucchini slices over the sauce. Spoon more marinara sauce on top, then sprinkle with shredded mozzarella and fontina cheeses. Repeat the layering process to use all ingredients.
- Top and Bake: Finish the top layer with extra freshly grated Parmesan cheese. Bake the assembled dish in the preheated oven for about 20 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove from oven and let the zucchini Parmesan rest for 5 minutes to allow the flavors to meld. Serve warm.
Notes
- Drying the zucchini slices well before dredging helps achieve a crispy crust.
- Use a neutral vegetable oil with a high smoke point for frying, such as canola or sunflower oil.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be substituted but may be less crispy.
- This dish can be made with store-bought marinara sauce for convenience.
- Allowing the casserole to rest before serving helps it set and makes slicing easier.
