Description
Tender zucchini gets the full Parm treatment in this easy, eye-catching Crispy Fanned Zucchini Parmesan dish. By fanning thin planks from a single stem, every slice crisps evenly, soaks up marinara, and melts beneath bubbly mozzarella. It’s everything you crave in classic eggplant or chicken Parmesan, only lighter, faster, and perfect for summer produce.
Ingredients
Units
Scale
- 3–4 small zucchini
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 large eggs
- 1/4 cup heavy cream
- 2 cups Panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 8 oz marinara sauce (jarred or homemade), warmed
- 12 slices fresh mozzarella (about 8 oz)
- Oil for shallow frying (avocado, canola, or light olive oil)
- Fresh basil, for garnish
Instructions
- Wrap each zucchini in a damp paper towel and microwave in 30 second intervals for about 2 minutes total, to soften.
- Trim the end. Working from the stem end, slice thin lengthwise planks without cutting through the stem, creating an attached fan.
- Lay fanned zucchini on paper towels; press gently to remove excess moisture.
- In one shallow dish, whisk flour, salt, pepper, and garlic powder. In a second, beat eggs with heavy cream. In a third, mix Panko with grated Parmesan.
- Dredge each zucchini: coat in seasoned flour (lift each plank), dip in egg mixture, then press firmly into Panko, making sure crumbs fill every groove.
- Heat ½-inch oil in a wide skillet to 350°F (175°C). Fry zucchini 2–3 minutes per side until deeply golden. Transfer to a rack set over a sheet pan. Sprinkle lightly with salt.
- Dab mozzarella slices on paper towels. Spoon warmed marinara over each fried zucchini, top with 3 mozzarella slices, and place pan under the broiler on high, until the cheese is melted and blistered.
- Garnish with torn fresh basil.
- Serve immediately.
- ENJOY!
Notes
- Keep the stem intact—it acts like a built-in handle during breading and frying.
- Microwaving prevents cracking and speeds cook-through. Do this in 30-second intervals, just until the zucchini is slightly tender.
- Place the softened zucchini on paper towels to drain excess water from microwaving.
- Pack breadcrumbs firmly so they stay on when fanning during fry.
- Let mozzarella drain so the topping stays gooey, not watery.
- A wire rack keeps crust crisp while broiling. Foil will make bottoms soggy.
- If you do not have the small pans with wire rack. Place a cooling rack on a large baking sheet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Moderate
- Cuisine: American