You're Going to Love This Spin on a Classic Dish

By Sarah Lipoff
Sarah Lipoff
Sarah Lipoff

There's nothing more comforting than a bubbling dish of cheesy goodness, which makes this casserole a must make on cold and dreary afternoons — or when you're just craving something cozy. One of my favorite go-to dishes is eggplant parmesan, but all that breading and frying gets bothersome and is also so time-consuming. Swapping for crisp zucchini and opting for baking creates a delicious vegetarian main dish that really hits the spot.

Baked Zucchini Parmesan

Yield4 servings

From Sarah Lipoff, POPSUGAR Food

INGREDIENTS

    • 4 medium zucchini squash
    • 1/2 cup milk
    • 1/4 teaspoon salt
    • 2 cups No Yolks® Extra Broad noodles
    • 1 cup breadcrumbs
    • 1/2 cup flour
    • 1 tablespoon olive oil
    • 2 cups pasta sauce
    • 1/2 cup fresh mozzarella cheese
    • 1/4 cup fresh parmesan

    INSTRUCTIONS

    1. Slice the zucchini on the bias and place in a mixing bowl with the milk and salt, which coats the zucchini while giving it a bit of flavor. Preheat your oven to 425˚F.

    2. Bring a stock pot of salted water to a boil and cook the noodles.

    3. Place the breadcrumbs and flour on a plate, and mix together. Coat a sheet pan with the olive oil, then dredge the zucchini through the breadcrumbs and arrange on the pan.

    4. Bake the zucchini for 10 minutes, then flip, baking for an additional 10 minutes. Remove from oven.

    5. Pour 1/3 of the pasta sauce in the base of a casserole dish then add the noodles, covering with another 1/3 of the pasta sauce. Layer the zucchini over the noodles, and then top with the remaining sauce.

    6. Cover the zucchini with the cheeses and pop back in the oven for 20 minutes, or until the casserole is bubbling and the cheese has melted.

    Notes

    Use your favorite store-bought pasta sauce for a really easy weeknight dish.