Crispy Parmesan Polenta
with marinara / zucchini noodles
Ingredients
- Cheese, fresh mozzarella - 4 oz, grated
- Cheese, parmesan, plus extra for serving - 2 oz, grated
- Eggs - 2
- Panko breadcrumbs - 1 cup
- Italian seasoning - 1 tsp
- Polenta, pre-cooked (often sold in 18 oz / 510 g tube), any variety - 18 oz, 1/2" (1.25 cm) slices
- Oil, cooking - 1 Tbsp
- Marinara sauce (use your favorite store bought variety) - 2 cups
- Zucchini - 1 lb, spiralized, sliced into noodles with a peeler, or sliced
- Oil, cooking - 1 Tbsp
Nutrition Facts
Prep
- Mozzarella / Parmesan - Prep as directed. (Can be done 2 days ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.)
- Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. In a separate container with a lid (or Ziplock bag), combine panko, parmesan cheese and Italian seasoning in a container with a lid or Ziploc bag.
- Polenta - Cut into ½” (1.25 cm) slices.
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Make
- Turn on the oven's broiler.
- Heat an oven-safe skillet over medium heat. Brush pan with oil (the portion for the polenta). Dip polenta slices into eggs and then panko mixture, turning to coat on all sides. Place polenta in hot pan and sear on both sides until golden brown, ~2 minutes on each side. Turn off the heat under the pan and top polenta with mozzarella. Place pan under the broiler and broil just until the mozzarella is melted and bubbly, ~2 minutes.
- Meanwhile, heat a second skillet over medium heat. Add oil (the portion for the zucchini) and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
- Heat sauce briefly in the microwave.
- Top zucchini with sauce, polenta and extra parmesan. Enjoy!
Nutrition Facts
Reviews
Ratings
85 reviews
Super easy and quick. The whole family liked it. I used spaghetti noodles instead of the zucchini.
0 HelpfulJust sauteed the zucchini since we're not huge fans of zoodles. Used a spicy salsa instead of marinara which was way more interesting.
0 HelpfulI've made chicken parmesan before but it was so nice to follow this easy recipe. The directions helped me flow so easily and I the time on the chicken was perfect. I used bread crumbs from toasted bread in place of panko (to save money). And I did make a little brown rice spaghetti to go with the meal for my young kids. Yum!
0 HelpfulI made this after I got off work. I didn't have anything prepped, so it took me about 45-50 minutes. It was difficult, and cooking was quick. I subbed angel hair pasta instead of Zuchinni as well. My boyfriend LOVES it and so do I!
0 HelpfulI loved it and my kids loved it too (though I made them some spaghetti). I can't believe how tasty the chicken was. I'd drain the zucchini noodles next time.
0 Helpful