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Zucchini Stacks in the Style of Eggplant Parmesan
SERIOUS EATS18Ingredients
60Minutes
880Calories
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Description
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once.
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. yellow onion (minced)
- 2 cloves garlic (minced)
- 14.5 oz. crushed tomatoes
- 2 Tbsp. tomato paste
- 1/4 cup dry white wine
- 1 1/2 tsp. balsamic vinegar
- kosher salt
- freshly ground black pepper
- 12 zucchini (3/4-inch-thick, rounds from 2 large zucchini, see note)
- 2 large eggs
- 2 cups breadcrumbs
- 1 cup freshly grated Parmesan cheese
- extra virgin olive oil (for frying)
- 1/4 lb. pepperoni (sliced very thin)
- 2 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil leaves (torn)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat20g100% |
| Trans Fat0.5g |
| Cholesterol215mg72% |
| Sodium2240mg93% |
| Potassium2210mg63% |
| Protein49g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber10g40% |
| Sugars23g |
| Vitamin A60% |
| Vitamin C200% |
| Calcium100% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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