Zucchini Parmesan with Lemon
Crispy, golden, and bursting with fresh flavors, Zucchini Parmesan with Lemon is a delightful twist on a classic comfort food. This quick and easy recipe (ready in just 35 minutes!) features tender rounds of zucchini, perfectly breaded with a crispy coating of Parmesan cheese and breadcrumbs, then pan-fried to perfection. The finishing touch? A zesty burst of lemon juice and zest, adding a bright, citrusy flair to every bite. Perfect as a light appetizer, side dish, or vegetarian main course, this dish is as versatile as it is delicious. Pair it with fresh parsley for a pop of color and extra freshness. Whether you're craving comfort food with a fresh twist or looking to showcase summer's best produce, this recipe is sure to impress! Keywords: Zucchini Parmesan, lemon zest, vegetarian dinner, crispy zucchini recipe.
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Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 large lemon (zested and juiced)
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Trim the ends of the zucchini and slice each one into 1/4-inch thick rounds.
Step 2
Place the zucchini slices in a colander and toss with 1 teaspoon of salt. Let them sit for 10 minutes to draw out water, then pat dry with a clean towel.
Step 3
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and 3/4 cup of Parmesan cheese.
Step 4
Dredge each zucchini slice in flour, then dip in the egg, and finally coat with the breadcrumb mixture. Press the coating gently to adhere.
Step 5
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded zucchini in batches, cooking for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Step 6
Once all the zucchini slices are fried, transfer them to a serving platter and sprinkle with the remaining Parmesan cheese.
Step 7
Zest the lemon over the zucchini, then drizzle with lemon juice for a bright, tangy flavor. Add a pinch of black pepper to taste.
Step 8
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
| Serving size | 1441.7 grams (1441.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2541 |
| Total Fat 113.40g | 145% |
| Saturated Fat 52.20g | 261% |
| Polyunsaturated Fat 3.20g | |
| Cholesterol 563mg | 188% |
| Sodium 15274mg | 664% |
| Total Carbohydrate 249.00g | 91% |
| Dietary Fiber 15.20g | 54% |
| Total Sugars 64.10g | |
| Protein 139.00g | 278% |
| Vitamin D 177IU | 886% |
| Calcium 2884mg | 222% |
| Iron 16mg | 86% |
| Potassium 2401mg | 51% |
Source of Calories