Chicken Parmesan vs Zucchini Parmesan

One of my husband’s favorite dishes, of all time, is chicken parmesan. I still remember when he told me that, and I made the meal for him for the first time. I am happy to report that he loved my chicken parmesan, and the more comfortable I’ve gotten over the years with cooking, the better it’s gotten!

Because I’m very confident about my own version, I wanted to make sure I also shared the recipe here. Today I’ve also included the vegetarian version that I had for myself when I made this: zucchini parmesan.

Before we get started, I’d like to make note of the fact that the way I cut my zucchini isn’t necessarily the best cut or experience of eating baked zucchini. So definitely feel free to make yours more interesting, or just slice the zucchini long ways and eat one-half whole. Who really cares, right? Enjoy your food.

Zucchini Parmesan Chicken Parmesan
Ingredients:

  •  2 tbsp grated parmesan cheese
  • 1/2 cup to 1 cup breadcrumbs, depending on breading needs
  • 1/2 cup mozzarella cheese
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp red pepper flakes
  • 1 cup grape tomatoes
  • 2 zucchini
  • 2 eggs
  • 1 cup tomato sauce
  • 1 tbsp extra virgin olive oil
Ingredients:

  • 2 tbsp grated parmesan cheese
  • 1/2 cup to 1cup breadcrumbs, depending on breading needs
  • 1/2 cup mozzarella cheese
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp red pepper flakes
  • 2 eggs
  • 1 cup tomato sauce
  • 4-5 chicken cutlets, we like leftovers

Zucchini Parmesan Chicken Parmesan
Recipe:

  • Preheat oven to 350-degrees (F)
  • Cut up zucchini to desired serving size – sliced longways, cut into fourths, etc.
  • In two separate containers large enough for dredging/breading, pour eggs into one (whisked to mix the yolk and whites) and dry ingredients into the other (breadcrumbs, grated parmesan, paprika, chili powder, parsley, oregano, thyme, garlic powder, garlic salt, red pepper flakes)
    • For added hefty breading, coat in egg and dry mix a second time before placing on baking sheet.
  • Rinse off grape tomatoes and coat in olive oil.
  • On a greased/foiled baking sheet, line breaded zucchini evenly, with about an inch of space between each piece. Add oiled grape tomatoes.
  • Once oven is heated, bake for about 30 minutes – until each piece is crispy and breading has been baked through and is golden.
    • 25 minutes into the baking, pour a light layer of tomato sauce over each piece of zucchini and top with a light, single layer of shredded mozzarella cheese.
  • Serve with spaghetti and/or fresh vegetables!
Recipe:

  • Preheat oven to 375-degrees (F)
  • Thaw chicken completely
  • In two separate containers large enough for dredging/breading, pour eggs into one (whisked to mix the yolk and whites) and dry ingredients into the other (breadcrumbs, grated parmesan, paprika, chili powder, parsley, oregano, thyme, garlic powder, garlic salt, red pepper flakes)
    • For added hefty breading, coat in egg and dry mix a second time before placing on baking sheet.
  • On a greased/foiled baking sheet, line breaded chicken evenly, with about an inch of space between each piece.
  • Once oven is heated, bake for 32-35 minutes.
    • 25 minutes into the baking, pour a light layer of tomato sauce over each slice of chicken and top with a light, single layer of shredded mozzarella cheese.
  • Serve with spaghetti and/or fresh vegetables, or however you’re used to enjoying your chicken parmesan!
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