Recipe Of The Week 10/19: Zucchini Parmesan

Yields 4 Servings

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.
• No Air Fryer, No Problem!
• Bake the zucchini in a preheated oven 425F on a sheet pan sprayed with oil until golden, 18 minutes flipping halfway.

Meal Plan Check Boxes:

2 Proteins
1 Dairy
1 Fat

Nutritional Facts: 3 pieces, Calories: 240, Carbohydrates: 24 g, Protein: 16.5 g, Fat: 10 g,

Adapted From: https://www.skinnytaste.com/giant-zucchini-parmesan/#recipe