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Easy Crispy Three Cheese Zucchini Parmesan

Say hello to your new favorite summer dish! Crispy pan-fried zucchini slices are topped with a glorious combination of fontina, mozzarella, and Parmesan cheeses, plus a touch of warm marinara sauce, then finished under the broiler for quick, cheesy perfection. It's lighter than traditional Parmesan bakes but just as comforting and utterly delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Side Dish
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1 pound total, sliced lengthwise 1/2-inch thick
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 tbsp dried parsley
  • 1/4 cup grated Parmesan cheese plus extra for topping
  • 1 cup vegetable oil or enough to cover the bottom of your skillet by about 1/4 inch
  • 1/2 cup shredded fontina cheese
  • 1/2 cup shredded fresh mozzarella cheese
  • 2 cups marinara sauce warmed
  • salt and black pepper to taste

Equipment

  • Large skillet
  • Baking Sheet
  • Shallow Bowls
  • Tongs

Method
 

  1. Step 1: Prepare the zucchini by cutting off the ends and slicing them lengthwise into 1/2-inch thick slices.
  2. Step 2: Set up a dredging station with three shallow bowls or plates. Place the all-purpose flour in the first, beat the egg in the second, and combine the panko breadcrumbs, dried parsley, and 1/4 cup grated Parmesan cheese in the third. Stir the breadcrumb mixture to combine.
  3. Step 3: Pour about 1/4 inch of vegetable oil into a large nonstick skillet and heat over medium-low heat.
  4. Step 4: Dredge each zucchini slice by coating it completely in the flour, shaking off excess. Then dip it into the beaten egg, letting excess drip off. Finally, coat it generously in the panko mixture, pressing gently. Place coated slices on a clean plate or baking sheet.
  5. Step 5: Test the oil heat with a breadcrumb pinch; it should sizzle gently. Carefully place 2-3 dredged zucchini pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side until golden brown and crispy. Use tongs to flip.
  6. Step 6: As they finish cooking, transfer the crispy zucchini slices to a baking sheet (lined with foil for easy cleanup). Repeat frying with remaining slices, adding more oil as needed to maintain depth. Turn off the stove once frying is complete.
  7. Step 7: Turn on your oven's broiler and set the rack to the top position. Sprinkle a generous amount of the shredded fontina and fresh mozzarella cheese over each crispy zucchini slice on the baking sheet.
  8. Step 8: Carefully place the baking sheet under the broiler. WATCH CONSTANTLY with the oven door cracked slightly. As soon as the cheese is melted and bubbly (seconds), remove the sheet immediately.
  9. Step 9: Place a little warm marinara sauce on top of the melted cheese on each slice. Top with the remaining shredded mozzarella and fontina, and sprinkle with extra Parmesan cheese.
  10. Step 10: Return the tray to the broiler for just a few more seconds, watching constantly. Remove as soon as the cheese melts and starts getting golden-brown bubbly spots.
  11. Step 11: Serve these cheesy, crispy delights immediately, as they are best enjoyed piping hot.

Notes

Substitutions & Additions: Swap fontina for provolone or smoked mozzarella. Stir a teaspoon of garlic powder or a pinch of red pepper flakes into the panko mixture. Sprinkle fresh basil or oregano on top after broiling. Serve over pasta or with greens to make it a meal. Tips for Success: Slice zucchini 1/2 inch thick. Shake off excess flour and egg for better breadcrumb adhesion. Maintain medium-low oil heat for frying. Don't overcrowd the pan; fry in batches. WATCH THE BROILER CONSTANTLY – it works in seconds. Warm the marinara sauce slightly. Prep Ahead: Zucchini slices can be dredged and fried a few hours ahead. Cool completely and store in a single layer in the fridge. Add cheese/sauce and broil just before serving. Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for crispiness; microwave will make them soft. Baking Alternative: Dredge zucchini, place on parchment-lined baking sheet, spray/brush with oil. Bake at 400°F (200°C) for 20-25 mins, flipping halfway, until golden brown and tender (less crispy than fried). Gluten-Free: Use GF all-purpose flour and GF panko breadcrumbs. Freezing: Not recommended for the finished dish. Fried slices could potentially be frozen before adding cheese/broiling; thaw before finishing.