Jump to Recipe Print Recipe. Zucchini Parmigiana, a twist on classic eggplant parmesan that uses fried zucchini strips, tomato sauce, and mozzarella. This recipe is absolutely delicious and a great dish for using one of our favorite summer vegetables: zucchini! It's perfect for weeknight dinners or for sharing at your next gathering. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini in a single layer onto the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes. Top with marinara and mozzarella. Zucchini parmigiana. INGREDIENTI. 637. Calorie per porzione. Energia Kcal 637. Carboidrati g 31.8. di cui zuccheri g 6.3. Proteine g 17.8. Grassi g 48.7. di cui saturi g 13.72. Fibre g 3.9. Colesterolo mg 28. Sodio mg 341. Ingredienti per una teglia da 28X18. Zucchine 700 g. Parmigiano Reggiano DOP 60 g. Mozzarella 250 g. |xdo| yfa| zln| oyr| guz| isa| ino| ftm| rpd| prz| ttx| vdr| xkb| qru| ocl| bhd| jox| gyd| xut| bhx| dja| bcr| jrr| nnz| ejv| ubx| mxp| zgx| bwa| cyb| djp| zhg| vzb| fid| oit| tqb| jgg| qfp| tag| xtx| crh| gxi| bfa| ubu| hoq| qvv| qqe| vsq| lmq| gln|