Then add in the zucchini and spinach and cook for another 3-5mins. Spray 2-quart glass baking dish with cooking spray. The flour and the egg work together with the bread crumbs and cheese to form a crispy texture without overcooking the squash. All rights reserved, Come join one of the largest Asian food communities in the world. Working in batches, pan-fry zucchini … Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp Transfer to cooling rack. Pour egg mixture into pan, mix the ingredients well. Drizzle red wine vinegar, olive oil, salt and pepper and mix well. And because it’s made from vegetables, you don’t have to feel bad about going back for seconds. Forget all about chicken Parmesan, and say hello to our new satisfyingly cheesy, veggie-based version of this family classic. Pour egg … Melt 1/2 the butter in a large skillet over medium high heat. In shallow dish or pie plate, mix bread crumbs and 1/4 cup of the Parmesan cheese; set aside. Grill in the oven for 30-40 mins, or till golden brown and cooked through. This will help get rid on your zucchini glut in a tasty way! 150 g frozen spinach, defrost, strained and chopped, 280 g canned cannellini beans, strained and washed, Serve frittata with the salad and avocado mayo on the side, Zucchini Noodles with Homemade Tomato Sauce. Add egg, and stir to coat. © 2020 Discovery Networks International. Bake 15 to 18 minutes or until bubbling around edges and cheese is melted. Add cooked rice and 2 cups cheese. Working in batches, pan-fry zucchini squash 3 to 4 minutes, turning once, until evenly golden and crispy. Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch. Blend until you achieve a smooth consistency, and set aside. All rights reserved. Then add in the zucchini and spinach and cook for another 3-5mins. For more information, please refer to our Cookie Policy. Pour into prepared baking dish and even the top. Heat a casserole pan or cast iron pan with oil and lightly sauté the onion and pumpkin till fragrant. Put tomatoes, cannellini beans, cheese, shallots, parsley in a mixing bowl. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Place on cookie sheet in single layer. The fresh vegetables add a delightful texture and flavor which compliments the cheesy egg mixture. cup Progresso™ plain panko crispy bread crumbs, lb medium zucchini squash, thinly cut in 1/4-inch slices, tablespoons Gold Medal™ all-purpose flour, cups Muir Glen™ organic tomato basil pasta sauce (from 26-oz jar), tablespoons thinly sliced fresh basil leaves. Total Carbohydrate Top with remaining 1/2 cup mozzarella cheese, remaining half of zucchini squash, remaining 1/2 cup of pasta sauce and remaining 1/4 cup Parmesan cheese. Melt the remaining butter, drizzle onto crumb mixture and toss to combine. Start your day right with a wholesome vegetarian frittata. Heat a casserole pan or cast iron pan with oil and lightly sauté the onion and pumpkin till fragrant. 4 %, cup Progresso Italian-style fine bread crumbs. Sauté zucchini in butter until tender, about 3-4 minutes. Working in batches, dip coated zucchini in bread crumb mixture, pressing to coat on both sides. https://www.food.com/recipe/zucchini-parmesan-casserole-68994 The zucchini in this weeknight winner is breaded and pan-fried before taking a dip in tomato sauce, making each bite tasty and toothsome. In a mixing bowl, add the eggs, milk, parmesan cheese, mozzarella cheese, salt and pepper, and give it a whisk. Start enjoying the best AFN experience by logging into your account! Panko is a Japanese style bread crumb that is crisper and slightly larger than traditional bread crumbs. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. Mix the bread crumbs with the parmesan cheese. In medium bowl, mix zucchini slices, flour and salt; carefully stir to coat. Squash come in all sizes, so choose evenly sized squash for best results. Heat oven to 375°F. The humble zucchini is here to elevate your weeknight dinner menu. Toss the avocado, apple cider vinegar, honey, salt and lime juice into a food processor. In a mixing bowl, add the eggs, milk, parmesan cheese, mozzarella cheese, salt and pepper, and give it a whisk. Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until … 12.4 g