close up parm
October 27, 2020

Zucchini Parm

By Ange's Table

Good morning all.  How are you doing today?

I hope you have the best week yet!

Have you ever had a day, where you really wanted something, and by the time you were done making it, the craving past?  That happened to me last week.  I was so in the mood for Fried Zucchini.  But by the time I was done cooking, I just wasnt hungry any more.  I was so tired, I fell asleep without eating any dinner that night at all.

So what do you do when you spent literally 2 hours cutting, breading and then frying zucchini?  Turn the leftovers in Zucchini Parm.  OH. MY. GOSH.  This is amazing.

You can use dairy free cheese if needed.  You can also use tomato sauce if you are able to have that.  Here, I made this fantastic Zucchini Parm with my Mom’s Sauce, and gruyere cheese.  

Just make sure you take enough for yourself, no promises on leftovers here.

sauce bottom of pan for parm
Spoon some sauce into the bottom of the pan
first layer parm
Start your layers, sauce, zucchini, cheese, then repeat
parm ready for oven
All the layers are now ready for the oven
parm out of oven
Look how good that came out
cut parm on serving spoon
So many layers of deliciousness!

Zucchini Parm

Preheat the oven to 350’F.

Spoon some sauce into the bottom of your baking pan to prevent the zucchini from sticking.

Make a layer of zucchini, spoon some sauce on top, then add some grated cheese.  Keep repeating these layers until you have reached the top of your baking dish.

Cover tightly with foil, bake for 20-25 minutes until the zucchini is hot and the cheese is bubbling.  Remove the foil and bake additional 5-8 minutes until the top gets golden brown.



Do you reinvent your leftovers? What do you do with them?

Leave us a comment below, or tag us on Instagram @Anges_Table.  You can also find us on Facebook at Ange’s Table.  We can’t wait to hear from you.