Zucchini Stacks in the Style of Eggplant Parmesan

SERIOUS EATS
18Ingredients
65Minutes
880Calories

Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon yellow onion (minced)
  • 2 cloves garlic (minced)
  • 14 1/2 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons balsamic vinegar
  • ground black pepper
  • kosher salt
  • 12 zucchini (3/4-inch-thick, rounds from 2 large zucchini, see note above)
  • 2 large eggs
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese (freshly)
  • extra-virgin olive oil (for frying)
  • 1/4 pound pepperoni (sliced very thin)
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan cheese (freshly)
  • 1/2 cup fresh basil leaves (torn)
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    NutritionView More

    880Calories
    Sodium93% DV2240mg
    Fat74% DV48g
    Protein96% DV49g
    Carbs19% DV58g
    Fiber40% DV10g
    Calories880Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat20g100%
    Trans Fat0.5g
    Cholesterol215mg72%
    Sodium2240mg93%
    Potassium2210mg63%
    Protein49g96%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber10g40%
    Sugars23g46%
    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.

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