20-Minute Crispy Zucchini Parm
Thin-sliced zucchini, pan-fried until golden, layered with marinara and melty mozzarella. Ready in 20 minutes — the weeknight version of the Italian classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 3 whole zucchini, medium
- ½ cup all-purpose flour
- 1.5 cups marinara sauce
- 8 oz fresh mozzarella, low-moisture
- ½ cup parmesan cheese, grated
- ½ cup neutral cooking oil
Instructions
- 1
Slice zucchini lengthwise into 1/4-inch-thick planks. Pat dry with paper towels.
- 2
Pour flour into a shallow bowl. Dredge each zucchini slice lightly, shaking off excess.
- 3
Heat oil in a large skillet over medium-high until it shimmers, ~60 seconds.
- 4
Pan-fry zucchini in batches 2–3 minutes per side until golden brown. Transfer to a plate.
- 5
Wipe skillet clean. Spread 1/2 cup marinara on the bottom. Layer half the zucchini, half the mozzarella, half the parmesan, then remaining sauce.
- 6
Top with remaining zucchini, mozzarella, and parmesan. Cook over medium 3–4 minutes until cheese melts and edges bubble.
Tools you’ll need
- chef's knife
- cutting board
- paper towels
- shallow bowl
- 12-inch skillet
- tongs
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